INSPECTION REPORT Health Protection MDIL-BFAV5W

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 381-1881 Fax:
PREMISES ADDRESS J115 - 3122 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE August 22, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Trevor Stride		NEXT INSPECTION DATE August 27, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler near the new oven probed food temperature at 10 degree Celsius. Corrective Action(s): All potentially hazardous foods discarded. Do not store any food product in this prep cooler. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dirty utensils stored in the clean utensil area of the dish pit Corrective Action(s): Rewashed all utensils. Ensure dirty utensils are not stored with clean utensils. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No Cl detected in the rinse cycle. Corrective Action(s): Cl container changed during the inspection. The dishwasher sanitizer primed during the inspection. 50 ppm Cl available in the rinse cycle. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station near the pizza oven dome missing paper towels. Corrective Action(s): Paper towels provided during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops are left in bulk food product. Corrective Action(s): Do not leave scoops in the bulk food product. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation is poor in the food premises. Corrective Action(s): Thoroughly clean the entire premises. Sanitize the potential food contact surfaces after cleaning. pay close attention to hard to reach areas such as underneath and behind equipment, walls and dish washing area. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Prep cooler near the new oven does not maintain food temperature at or below 4 degree Celsius - walk in cooler cooling unit is leaking water - the cutting boards on the prep cooler cannot be adequately cleaned and sanitized due to deep scratches. - true freezer close to the dish washing area does not maintain food temperature at or below -18 degree Celsius Corrective Action(s): - Service the prep cooler and ensure cooler maintains food temperature at or below 4 degree Celsius - Repair the walk in cooler leak. Do not store any foods near or underneath the leak. Temporarily provided a container to contain leak water during the inspection - replace the cutting board on the prep coolers - Service / replace the true freezer. The freezer must maintain food temperature at or below -18 degree Celsius Violation Score: 9

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

Comments

Routine inspection Front Area - Hand wash station stocked with liquid soap and paper towels - glass door cooler ambient air temperature below 4 degree Celsius - 12.5 ppm quats sanitizer available Note: Store take away cutlery in a sanitary manner to protect from contamination. Pizza prep area - Hand wash stations stocked with liquid soap and paper towels. Note: paper towels provided during the inspection at one hand wash station. New hand wash station installed. - Prep cooler food temperature below 4 degree Celsius except for one prep cooler near the new oven - hot holding above 60 degree Celsius - 200 ppm quats sanitizer available in spary bottles Back Area - walk in cooler ambient air temperature below 4 degree Celsius - freezer near the dough machine ambient air temperature below -18 degree Celsius - dishwasher final rinse temperature has 50 ppm Cl. Corrected during the inspection. - hand wash station stocked with liquid soap and paper towels