INSPECTION REPORT Health Protection DSOG-B4BTA9

PREMISES NAME Bozzini's Restaurant (Surrey)		Tel: (604) 588-6880 Fax: (604) 588-4622
PREMISES ADDRESS 105 - 13655 104th Ave Surrey, BC V3T 1W3		INSPECTION DATE September 5, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) B Thind		NEXT INSPECTION DATE September 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) The low temperature dishwasher dispensed 0ppm chlorine sanitizer at the time of the inspection. 2) The sanitizer bottle for the glasswasher was nearly empty. Corrective Action(s): 1) Fix and/or call the technician for service. Ensure that the dishwasher dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level. 2) Replace the empty bottle with a new sanitizer bottle. Ensure that this glasswasher dispenses min 12.5ppm iodine sanitizer. Correct by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces were not being sanitized properly due to malfunctioning dishwasher. Corrective Action(s): Rewash and re-sanitize ALL equipment/utensils/food contact surfaces with min 100ppm chlorine sanitizer at min 24C. Correct by: Immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels at the handwashing station at the bar. Corrective Action(s): Provide paper towels at ALL handwashing stations in order to properly dry hands. Violation Score: 5

Non-Critical Hazards: Total Number: 5

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The daily temperature log was NOT kept up to date. Corrective Action(s): Ensure to record temperature of all coolers and freezers daily. Correct by: Ongoing. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and dirt in the following areas: - underneath the dishwasher/two compartment sink - floors inside the walk in cooler - floors in the dry storage area Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule. Correct by: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0ppm chlorine sanitizer. Corrective Action(s): Call and/or fix the dishwasher. Ensure that the dishwasher dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level. Correct by: Immediately. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: All FOODSAFE certificates are expired. Corrective Action(s): The operator and three other staff are to successfully complete FOODSAFE course and provide valid FOODSAFE certificates to the health inspector. Correct by: One month. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Absence of valid FOODSAFE trained staff on duty. Corrective Action(s): Ensure that at least one FOODSAFE trained staff is on duty at ALL times. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation is satisfactory. See violation section. - All handwashing stations (front, back) supplied with hot/cold running water, soap, and paper towels. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. The operator implements own pest management system. Temperature Control: - All coolers (beverage undercounter, kegerator, prep, walk in): < or = 4C - All freezers (chest, walk in): < or = -18C Buffet station: - Ensure to monitor the temperature of ALL hot/cold foods every 2hrs - Leftovers must be discarded or re-used only once, following proper cooling/reheating procedures.