INSPECTION REPORT Health Protection RPAR-AHBTZS

PREMISES NAME Frankie's Italian Kitchen & Bar		Tel: (604) 705-4222 Fax:
PREMISES ADDRESS 7350 Vedder Rd Chilliwack, BC V2R 4E4		INSPECTION DATE January 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raffaele Aiello		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Minced meat probed to be at 11C in small prep cooler close to pizza oven. Meat was stored overnight in this cooler and no temperature logs available. Corrective Action(s): Minced meat container discarded. Please keep small portions of foods in this cooler to maintain temperature of 4C or colder. 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

Good Items: Walk in cooler: 4C Freezers: -18C Hot holding: 60C Dishwasher: 50ppm chlorine for final rinse at plate surface Glasswasher: 50ppm chlorine for final rinse at glass surface QUATS sanitizer in spray bottle at 200ppm concentration Note: Temperature records need to be kept up to date. Keep copies of Foodsafe Level 1 Certificates on site for staff. Note: Handsink located at far end of kitchen (by door) had dishes stored inside. Handsink needs to be available for handwashing at ALL times.