INSPECTION REPORT Health Protection ABAI-BL9U4R

PREMISES NAME Sopra Sotto Pizzeria		Tel: (604) 423-3310 Fax:
PREMISES ADDRESS 4022 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE January 28, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Billy Kerasiotis		NEXT INSPECTION DATE February 07, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in the spray bottle that the pizza and bar station share. Operator obtained a new bottle at time of inspection. Corrective Action(s): Ensure premixed sanitizer solution is not diluted and used within a reasonable amount of time to ensure concentration does not dissipate. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): None of the hand wash stations in the food preparation/handling areas were fully equipped. The hand sinks in the kitchen did not have paper towel and the soap dispensers at the bar and pizza preparation area were out of batteries. The hand sink at the cookline had a scoop and drain plug stored in it and the hand sink at the pizza area had the pizza dough containers stored in front of it. Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel, hot and cold running water all times. Do not block or obstruct access to hand sinks and do not store any equipment in the hand sinks. Hand wash stations are to be clear and fully accessible at all times. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A) Noted a box of potatoes on the ground in the dry storage area with a personal back pack stored on top of the potatoes. Two pairs of employee shoes where on the ground around the box of potatoes. B) Scoop for the ice well at the bar area was stored in the ice (ie. handle of scoop in contact with ice intended for public consumption) C) Scoop for the ice machine in the back was stored on the dry storage rack which is not routinely washed and sanitized. Scoop is then used to dispense the ice. Corrective Action(s): A) Keep all foods stored off the ground and covered at all times. Ensure employee belongings are stored inside the locker and away from the foods. B and C) Keep scoop stored for ice stored outside of the ice, stored in a separate container that can be washed and sanitized. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Noted back door was propped open at time of inspection. Corrective Action(s): Keep door closed as much as possible to prevent the entry of pests. Install a screen if the back door is to be kept open. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted cardboard and towels on the ground the kitchen area. Corrective Action(s): Remove cardboard and towels from the floor. Clean floors to ensure they do not become slippery or obtain proper washable mats intended for food service operations. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted a washer and dryer installed in the downstairs storage area. Operator said this was a new addition. B) Noted downstairs area being used for storage of bottled/packaged pop, kegs, olive oil, paper products (all stored off the ground and original packaging) and extra unused equipment. No perishable items stored downstairs. Corrective Action(s): A) Obtain plumbing permits for the newly installed washer and dryer. B) Do not make any changes to the premises (ie. add food storage area) without formal health approval. Violation Score: 5

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

Comments

- All coolers 4C or less (walk in, prep coolers x2 in kitchen, under counter coolers, inserts of pizza prep area...etc) - Stand up freezer -19C - All foods in cold storage were covered and stored properly (ie. separation of raw meats and ready to eat foods) - Premises does not do any hot holding. All foods are made per order. - Ice wand available on site. - Reviewed proper cooling procedures at time of inspection. Ensure foods are cooled from 60C to 20C within 2 hours (use ice bath, ice wand, shallow prechilled containers..etc to facilitate cooling at room temperature as quickly as possible) then cooled from 20C to 4C within 4 hours (done in the cooler unit at 4C or less). - Probe thermometer available to take internal temperature of foods. Ensure probe is sanitized between uses. - Colour coded cutting boards used for food preparation. - Ice machine appeared clean - Meat slicer is used regularly throughout the day. Ensure meat slicer is taken a part and fully washed, sanitized and air dried minimum once every 4 hours. - No obvious signs of pest activity noted at time of inspection. - Lights in food preparation areas had covers. - Quat sanitizer in kitchen spray bottle 200ppm. - High temperature dishwasher achieved 71C (with thermolabel).