INSPECTION REPORT Health Protection MBEK-B36QZK

PREMISES NAME Famoso Neapolitan		Tel: (604) 560-9544 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE July 30, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ken Mitchell		NEXT INSPECTION DATE August 03, 2018
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): "Danby" mini cooler was measured at an ambient temperature of 11 degrees C. Internal temperature of probed items was 6 degrees C. Corrective Action(s): Potentially hazardous food items (e.g. pasteurized cream/millk) transferred to another cooler at 4 degrees C or less. Ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit growth of potential pathogens and/or toxins. Ensure that no potentially hazardous foods are stored in this cooler until it is capable of maintaining 4 degrees C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Food debris was observed behind deli slicer where the blade meets the blade housing. 2. Ice cream scoops were stored in a small amount of water mixed with residual ice cream at the dipper well. Dipper well was off (no running water) and one scoop handle was in contact with the bottom of the well. 3. Food debris was observed on one scoop stored in the clean utensil storage bin. Food debris/spills observed at the bottom of clean utensil storage bin. Corrective Action(s): 1. Deli slicer was cleaned and sanitized at time of inspection. Ensure that after each use, deli slicer is properly disassembled (including blade sharpening cover) and is thoroughly cleaned and sanitized to limit potential cross-contamination. Ensure that hard-to-reach areas are being cleaned and sanitized as well. A brush may help facilitate cleaning of hard-to-reach areas. 2. Ice cream scoops were removed to be washed and sanitized. Dipper well running water was turned on at time of inspection. Ensure that running water is provided at the dipper well at all times during operation. 3. Bin and utensils placed into dishwashing area to be washed and sanitized. Ensure that all equipment/utensils/food contact surfaces are maintained in sanitary condition to limit potential contamination of food. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An open can of anchovies was observed within the central prep cooler. Corrective Action(s): Open can of anchovies transferred to a foodgrade container. Ensure that once opened, canned foods are transferred to a clean, reusable foodgrade container. Once exposed to oxygen, the interior lining of the can may become compromised. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food and other debris observed under equipment (shelving and coolers) at front pizza preparation area. 2. Dust observed on ventilation cover above ice machine. Corrective Action(s): Ensure the above-noted areas are properly cleaned. Food debris may attract pest activity and/or potentially contaminate food/food contact surfaces. Date to be corrected by: August 6, 2018. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. On the front prep cooler, the bracket that attaches underside of the left lid is partially detached, partially exposing interior styrofoam insulation (no food contact). The handle on this lid is also partially detached. 2. "Danby" mini cooler was not able to maintain potentially hazardous foods 4 degrees C or less at time of inspection (ambient temperature: 11 degrees C) Corrective Action(s): 1. Ensure that front prep cooler cover is repaired or replaced with a cover that is in good working order (surfaces must be smooth, non-porous, easy to clean, and suitable for the intended purpose; handle must be properly attached). A broken prep cooler cover may not be able to maintain food at temperatures of 4 degrees C or less, may be difficult to properly clean, and may expose food to potential contamination from loose parts. Date to be corrected by: August 3, 2018. 2. Ensure that "Danby" mini cooler is capable of maintaining potentially hazardous foods at 4 degrees C or less. Date to be corrected by: August 3, 2018. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer located in "Danby" mini cooler is broken. Corrective Action(s): Ensure a functional thermometer accurate to 1 degree C is provided for this cooler. Place thermometer in an area that is representative of internal cooler temperatures (e.g. do not place immediately next to source of cold air). Date to be corrected by: August 3, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Front cooler drawers at 4 degrees C or less - Front prep cooler at 3 degrees C (above) and 1 degree C (below) - Central prep cooler at 3 to 5 degrees C (above) and 4 degrees C (below). Ensure that food inserts are maintained at 4 degrees C or less. - Walk in cooler at 3 degrees C - Glass bar cooler at 3 degrees C - Freezers (ice cream, two under counter) at -6 degrees C to -14 degrees C - Hot holding internal temperatures (soup) at 60 degrees C or more - Two probe thermometers available on site - Food is covered and stored off the floor - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer is available in spray bottles and from dispenser at 200 ppm. Ensure all spray bottles are labeled to identify contents. - Low temperature dishwasher measured at 41 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface. - Bar glass washer measured at 25 ppm iodine in rinse residual. Note: Iodophor concentrate is running low; ensure a back up container is available. - No signs of pest activity observed at time of inspection - Washrooms maintained in clean condition - Permit posted at front