INSPECTION REPORT Health Protection ABAI-AG7RYJ

PREMISES NAME Italy Italy Pizza & Pasta House		Tel: (604) 291-7272 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE November 30, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gholam-Hossein Akbarishandiz		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine was not in use but appeared sticky on the outside (ie spilled foods/drinks). Corrective Action(s): Clean ice machine and ensure it is maintained clean as other equipment being used or remove from premises if it is not being used and wont be cleaned. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted several food items stored in plastic grocery bags in the cooler unit. Grocery bags are not reusable items. Corrective Action(s): Use proper reusable food grade containers to store foods or single use disposable bags which are used once then discarded. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (walk in cooler, undercounter, inserts...etc). All freezers -18C or less. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Dry storage area well maintained. Back door was closed at time of inspection. Slicer appeared clean at time of inspection. Operator said it is used about two times a week and is cleaned and sanitized after each use. Chlorine sanitizer in spray bottles and in container with cloths submerged 100ppm. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered..etc)