INSPECTION REPORT Health Protection CTIN-BL9VV2

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE January 28, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gaven McKenney		NEXT INSPECTION DATE February 12, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed a dolly of tomato sauce produced today that were being cooled. Temperatures were measured at 57C. Bottom stack of the portioned tomato sauce were tightly closed while the top stack were covered with opening to allow for proper cooling. Corrective Action(s): Please ensure that all portioned tomato sauce are cooled properly by allowing some hot air to escape, so that food can cool down to 20C quickly before transferring into cooler. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Portioned cooked pasta stored in the cooler were measured between 7-10C. 2) Caramelized onions and pesto sauce stored in shallow inserts in pizza topping cooler were measured at 9C. Other toppings in the same cooler stored in deeper inserts were measured <4C. Corrective Action(s): 1) Do not overpack the cooked pasta as this does not allow adequate cold air flow to keep food cold. Operator reorganized the pasta storage at time of inspection. 2) Directed operator to switch to deep inserts for all toppings so that adequate cold air flow can reach the food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer appears to have food debris on the blade area. Parts removed have been cleaned and no staff was using the slicer. Corrective Action(s): Please ensure to have staffs properly clean and sanitize the entire meat slicer after use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in handicap washroom. Corrective Action(s): Directed staff to refill paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings found in the dough mixing room (behind machines, in the corner) as well as the area where buckets of containers are placed upside down, beside the dishwasher. Flies noted around dishpit area. Corrective Action(s): Please have all droppings removed, monitor for further activity and keep the next service report for review. Last few service reports reviewed and there were findinings in Dec 2019. Noted areas for mice activity today were absent last health inspection. Keep the sanitation up in dishpit area, remove pooling of water as necessary. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towels, hot & cold running water available Appetizer cooler: 3C Reach in cooler: 2C Tomato sauce: 63C meatballs: 64C Pasta station cooler: 4C Pizza station cooler: 4C Sous vide eggs: 64C Walk-in cooler: 4C *remember to keep shellfish tags Walk-in freezer X2: -18C and -19C Gelato freezer: -12C Dishwasher (low temp): 100ppm chlorine Glasswasher: 100ppm chlorine *chlorine test strips are both expired (2019), please replace Quats sanitizer: 200ppm Bar coolers: <4C Health permit posted and Foodsafe certified staff onsite Upstairs is staff room and extra equipment storage *please remember to close back door upstiars