INSPECTION REPORT Health Protection MKIM-CE5UJL

PREMISES NAME Gino's Restaurant		Tel: (604) 525-1071 Fax: (604) 525-3652
PREMISES ADDRESS 431 Columbia St E New Westminster, BC V3L 3X4		INSPECTION DATE May 5, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vasilios (Bill) & Helen Glavas		NEXT INSPECTION DATE May 13, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items prepared 5 hours ago were probed to be at following temperatures: green peppers (17C), ham (18C), pepperoni (18C), shredded cheese (11C), sliced tomatos (14C), and Cucumbers (14C). Corrective Action(s): Operator discarded all items mentioned above. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Spagetti meat sauced hot held at at 48C. Operator reports sauce was made 1 hour ago. Corrective Action(s): Operator turned the power up on the hot holding machine and temperature was at 63C by the end of the inspection. Ensure hot held items are always kept above 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 6

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen squid and frozen beef observed to be thawing at room temperature. Frozen squid measured at -2C and frozen beef measured at -10C. Corrective Action(s): Operator relocated both items into the walk in cooler at the time of inspection. Ensure to thaw frozen items in the walk in cooler or under running cold water. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door kept open at the time of inspection. Corrective Action(s): Operator closed back door at the time of inspection. Ensure back door is always closed to prevent potential pest entrance. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and dust observed on the following locations - Spaghetti cooler vent - Walk in cooler vent - Walk in freezer floor - Kitchen floor corners & under working stations Corrective Action(s): Ensure premise is maintained in a clean and sanitary manner to remove potential pest attraction. Date To Be Corrected: May 12th Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Hot holding unit measured at 48C 2) Pizza cooler measured at 9C 3) Rubber lining on walk in freezer observed to damaged Corrective Action(s): 1,2) Operator changed the dial on temperature control units. Hot holding units was able to provide 63C by the end of inspection and pizza cooler was able to reach 3C by the end of inspection. Ensure all hot holding units are able to maintain 60C or higher and all cold holding units are able to maintain 4C or lower. 3) Repair or replace rubber lining for walk in freezer Date To Be Corrected: May 12th Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was not observed in the pizza cooler. Corrective Action(s): Ensure a working thermometer is equipped with all cold holding units to facilitate in proper temperature monitoring. Date To Be Corrected: Immediately Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site unable to provide FoodSafe certification. Corrective Action(s): Ensure to keep FoodSafe certification on premise. Date To Be Corrected: Immediately Violation Score: 1

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

Comments

- Hand washing station supplied with hot/cold running water, single use paper towels, and liquid hand soap - Spaghetti cooler 2C - Prep cooler 2C - Walk in cooler 3C - Walk in freezer -21C - Salad cooler 1C - Sanitizer pail stocked with 100 ppm chlorine - Chemical dishwasher had a final rinse of 50 ppm chlorine on dish surface - Ice machine kept in a clean and sanitary manner - Health permit posted - Chemicals stored away from food items NOTE: Recommend maintaining TEMPERATURE LOG. NOTE: Operator not using ice made in the back ice machine for serving purposes NOTE: Do not keep food (bag of onion) on floor NOTE: Equipment not being used should not be kept on premise.