INSPECTION REPORT Health Protection MBEK-BGU2A2

PREMISES NAME Famoso Neapolitan		Tel: (604) 560-9544 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE October 10, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ken Mitchell		NEXT INSPECTION DATE October 15, 2019
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 = 55

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous (perishable) food stored in central preparation table was measured at an internal temperature between 5 and 7 degrees C. Corrective Action(s): Food items transferred to another cooler at 4 degrees C or less. Ensure cold potentially hazardous foods are maintained at a temperature of 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Dried on food debris observed on chopping and slicing equipment in back preparation area. 2. Utensil storage bins have food debris and spills on the interior surface and in contact with utensils. Corrective Action(s): Above-noted items placed into dish pit to be washed and sanitized. Ensure equipment/utensils/food contact surfaces are properly washed, rinsed, and sanitized to prevent potential contamination of food Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No iodophor sanitizer detected in glass machine rinse residual. Iodophor sanitizer jug was observed to be empty. Corrective Action(s): Glassware and any other items that may have been put through the glasswasher are to be rewashed and sanitized in the dishwasher as the glasswasher is currently not capable of sanitizing. Do not use glasswasher until it is capable of properly sanitizing equipment/utensils and until written approval has been granted by the Environmental Health Officer. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand washing station lacked paper towels. Corrective Action(s): Paper towels provided. Ensure that at all times, all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple food items stored within open cans. Corrective Action(s): Once opened, ensure contents of metal cans are transferred to an appropriate, covered food grade container (e.g. food insert). Once cans are opened, the interior lining may become compromised when exposed to oxygen. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or liquid observed in the following areas: - Door seals/gaskets of coolers/freezers - Interior surfaces of coolers - Floor in front area, including areas along walls and under all equipment Corrective Action(s): Ensure the above noted areas are properly cleaned. Food debris and/or liquid may potentially attract pest activity and may potentially lead to the contamination of food/food contact surfaces. Date to be corrected by: October 15, 2019. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Metal grinding plates for tomato grinder appear to be corroded (reddish rust colour observed on surface, cracks observed). Corrective Action(s): Remove plates from the premises. Provide plates that are smooth (e.g. no cracks), non-absorbent, durable, non-toxic, easy to clean, and suitable for the intended purpose. Date to be corrected by: October 21, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. No iodophor sanitizer provided for glasswasher. 2. Central cooler unable to maintain food at 4 degrees C or less. Lowest ambient temperature achieved over duration of inspection was 7 degrees C. Corrective Action(s): Ensure glasswasher is capable of properly sanitizing equipment / utensils. 12.5 to 25 ppm iodophor must be provided in rinse residual for proper sanitizing. Date to be corrected by: Today. Ensure central cooler is capable of maintaining foods at 4 degrees C or less. Have cooler adjusted/serviced as required to meet this requirement. Do not store food items in cooler until it is capable of maintaining foods at 4 degrees C or less. Date to be corrected by: October 14, 2019. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation (CORRECTED DURING INSPECTION): No staff on duty at the time of inspection held FOODSAFE Level 1 or its equivalent. Corrective Action(s): Certified staff member arrived on site towards end of inspection. Ensure that at all times, at least one staff member on duty holds a certificate for the successful completion of FOODSAFE Level 1 or its equivalent. Have additional staff trained as necessary to meet this requiremen Violation Score: 1

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

Comments

Routine inspection conducted: Freezers at -15 to -20 degrees C at time of Hot holding internal food temperatures at 60 degrees C or more Probe thermometer available for internal food temperature checks Low temperature dishwasher measured at 32 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface Quaternary ammonium compounds (quats) sanitizer available in spray bottles and from dispenser at 200 ppm Temperature logs available. Note: Ensure temperature logs are being properly dated and recorded as per your food safety plan. Permit posted at front