INSPECTION REPORT Health Protection RPAR-ATER5Q

PREMISES NAME Frankie's Italian Kitchen & Bar		Tel: (604) 705-4222 Fax:
PREMISES ADDRESS 7350 Vedder Rd Chilliwack, BC V2R 4E4		INSPECTION DATE November 24, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Raffaele Aiello		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza topping cooler is not maintaining temperature of 4C. Corrective Action(s): Please repair cooler to maintain 4C or colder. Another option is to discard potentially hazardous food kept in this cooler after 2 hours. A way to monitor time must be in place (ie. time stamps) as discussed. Violation Score: 3

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

Comments

Good Items: Handwashing sinks provided with liquid soap and paper towel Coolers: 4C Freezers: -18C Dishwasher: 50ppm chlorine for final rinse at plate surface Glasswasher: 50ppm chlorine for final rinse at plate surface QUATS sanitizer in wiping rag bucket at 200ppm concentration Tongs/Utensils used for cooking are dipped in boiling water prior to contact with food and then stored in clean container - utensils are washed/sanitized or replaced every 4 hours **Operator is interested in starting sous-vide cooking - please submit food safety plan to inspector for prior written health approval as discussed **Please keep Foodsafe Level 1 Certificate copies on site for staff