INSPECTION REPORT Health Protection DSEA-CLLUVG

PREMISES NAME Piva Modern Italian Restaurant		Tel: (604) 522-0221 Fax: (604) 581-2161
PREMISES ADDRESS 787 Columbia St New Westminster, BC V3M 1B6		INSPECTION DATE November 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Justin Syens		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine's ice well found to have mildew growth Corrective Action(s): Removed all ice and machine was sanitized. Staff bought new ice for bar from local grocery store. Ensure that the ice machine is cleaned by staff on a routine basis. incorporate this into a cleaning or routine schedule Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution measured 0 ppm chlorine and 0 ppm QUATS in all spray bottles in the kitchen. Staff indicated that the QUATS sanitizer machine is currently broken and staff have been mixing bleach solution manually; staff yesterday who filled the bottles may have not known of the QUATS machine issue Corrective Action(s): re-made 100 ppm bleach solution. Ensure that all surface sanitizer concentrations are checked daily to ensure effective sanitizing throughout the premises. Ensure that a sign is put up for when a piece of equipment is broken to ensure that all staff are aware of the issue and do not use the machine. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH, FOH, and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), pizza prep cooler (4C), salad prep cooler (4C), pasta prep cooler (3C), and bar cooler (2C) measured < 4 degrees C =Upright freezer (-20C), undercounter freezer (-20C) and bar use freezer (-10C) =Pomme Puree in hot station (65C) measured >60 degrees C =High temperature dishwasher had a final rinse temperature of 71.8C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature dishwasher measured 100 ppm chlorine at the dish surface =Dedicated prep sinks available for food preparation =General sanitation was satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection; FOODSAFE level 1 certified staff on site =Fraser Health operating permit posted in a conspicuous location