INSPECTION REPORT Health Protection DSEA-BA7UCT

PREMISES NAME Piva Modern Italian Resturant		Tel: (604) 522-0221 Fax: (604) 581-2161
PREMISES ADDRESS 787 Columbia St New Westminster, BC V3M 1B6		INSPECTION DATE March 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Justin Syens		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 = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Mildew growth observed in the ice machine Corrective Action(s): discard all ice for consumption. Empty ice well and sanitize Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): hot potentially hazardous foods hot held <60C Mashed potatoes hot held in oven at 51C internal Lamb shank hot held in oven at 41C internal Corrective Action(s): Reheated. directed operator to hot hold all hot potentially hazardous foods >60C (140F) at all times. Adjust oven Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: liquid soap for handwashing at bar is in a squeeze bottle, paper towel dispenser not available Corrective Action(s): Obtain a liquid soap dispenser and paper towel dispenser for the bar area. Violation Score: 3

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

Comments

=BOH, FOH, and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), pizza prep cooler (4C), salad prep cooler (4C), pasta prep cooler (4C), and bar cooler 2C) measured < 4 degrees C =Upright freezer (-18C), undercounter freezer (-20C) and bar use freezer (-19C)\ =High temperature dishwasher had a final rinse temperature of 77.3C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =Dedicated prep sinks available for food preparation =General sanitation was satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; FOODSAFE level 1 certified staff on site, ensure that certificates are on site for inspection purposes. =post Fraser Health issued operating permit in a conspicuous location. =reminder to keep shellfish tags on site for minimum 1 month after service.