INSPECTION REPORT Health Protection KSTE-BAASCB

PREMISES NAME Moccia Urbani		Tel: (778) 355-9339 Fax:
PREMISES ADDRESS B - 2723 Murray St Port Moody, BC V3H 1X1		INSPECTION DATE March 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

General Comments Handsink equipped with hot and cold running water, liquid soap and paper towel Cooler operating at </= 4C; freezer at </= - 18C; Drying room at 10C. Accurate thermometers provided. Pans are washed in machine then hand-sanitized with quats spray bottle. *As the quats is the critical step for sanitizing, quats test strips must be obtained. Begin checking concentration and recording it daily. All other equipment hand-washed in sinks with quats sanitizer. Clean-in-place items are on wheels to be brought to sink station General sanitation is adequate. UV fly lights and pest control boxes throughout. No signs of pests observed. Quats sanitizer at 200 ppm from dispenser unit. All food packages are mostly stored covered. *Please ensure that all packages left overnight are SEALED. Pest-proof containers preferred (this will keep out bugs) *Some organization is needed in the upstairs compartment. Remove all items not needed for food production. Store remaining items at least 6" off the ground to facilitate cleaning and pest-control activities Temperature logs maintained daily for cooler, freezer and drying room