INSPECTION REPORT Health Protection DSEA-B9UVUV

PREMISES NAME Pizzeria Ludica		Tel: (604) 555-2232 Fax:
PREMISES ADDRESS 601 Carnarvon St New Westminster, BC V3M 1E3		INSPECTION DATE March 1, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Handsink at coffee station not operational Corrective Action(s): Repair the handsink. All equipment must be maintained in good working order. Violation Score: 5 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Facility in operation at the time of inspection for prep but not open to the public. One staff member in the kitchen, did not have a valid FOODSAFE certificate Corrective Action(s): Ensure that minimum 1 staff member is on site with a valid FOODSAFE level 1 certificate Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water, 2nd FOH handsink at POS is out of order. repair immediately =Walk-in cooler (3C), small prep cooler (4C), pizza prep cooler (4C), and bar cooler (4C) measured < 4 degrees C =Upright freezer (-18C) measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 70.8 C at the dish surface (min 71 C required for sanitizing) =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection, no evidence of pest activity noted at the time of inspection. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =Staff hygiene satisfactory at the time of inspection; Permit posted in a conspicuous location