INSPECTION REPORT Health Protection LKIM-CBMP24

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE February 11, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gaven McKenney		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen food items observed to be thawing at room temperature. CORRECTED DURING INSPECTION. . Corrective Action(s): Food items relocated to sink and cold running water added to sink. . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Some rodent droppings found in area under stairs in far back corner. . Corrective Action(s): Inspect facility for points of entry and seal where necessary. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required Rodent droppings found in storage area under stairs in back corners. . Corrective Action(s): Clean in the following places: - Floor in hard to reach areas - Meatslicer in bakery - Inside storage containers housing utensils in bakery - Floor of walk-in cooler unit - Floors in bar . Area contaminated by Rodent droppings: Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - EXCELLENT! - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection