INSPECTION REPORT Health Protection DSOG-BL4UTR

PREMISES NAME Bozzini's Restaurant (Surrey)		Tel: (604) 588-6880 Fax: (604) 588-4622
PREMISES ADDRESS 104 - 13655 104th Ave Surrey, BC V3T 1W3		INSPECTION DATE January 23, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) B Thind		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced potatoes being stored in bucket at room temperature. Corrective Action(s): All chopped or sliced vegetables are considered potentially hazardous foods and must be kept refrigerated at < or = 4C or frozen at - 18C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer was being prepared by mixing bleach and soap. Corrective Action(s): Do not mix bleach and soap to prepare surface sanitizer to sanitize food contact surfaces. Only mix bleach and water to prepare 100ppm chlorine bleach concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing handsoap at the front handwashing station beside the glasswasher. Corrective Action(s): Provide handsoap at the handwashing station noted above. All handwashing stations must be stocked with soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Double stacking of uncovered foods observed in the prep cooler - Foods stored uncovered inside the walk in cooler - Chopped lettuce stored in a bucket, placed directly on the floor - Ice scoops stored directly on top of the ice machine Corrective Action(s): - Do not double stack foods - Cover all foods with plastic wraps or tight fitting lids - Store all ready to eat vegetables on upper shelves, above raw meats. Also cover all ready to eat foods with plastic wraps or tight fitting lids. - Store ice scoops in designated bins to prevent contaminating the ice Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Sizeable gap observed at the bottom of the side screen door. The actually door was kept opened at the time of the inspection. Corrective Action(s): Install a door seal at the bottom of the noted screen door to prevent pest entry. Correct by: One week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and dirt in the following areas: - on floors of the dry storage room - underneath the prep table in the back of the kitchen - underneath the oven - underneath the dishwasher - back utilities room - liquor room/mop storage room need better organization Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Violation Score: 3

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

Comments

- General sanitation is satisfactory. See violation section above. - All handwashing stations (back) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 50ppm chlorine bleach concentration at 51.4C at the plate's level. - Glasswasher dispensed 12.5ppm iodine concentration. - Two compartment sink (kitchen) available for manual dishwashing. - Surface sanitizer available in designated white buckets with presoaked wiping cloths at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 15cm off the floor to facilitate cleaning. - FOODSAFE certified staff on duty. Verified at the time of the inspection. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the premises on a monthly basis. Temperature Control: - All coolers: < or = 4C - All freezers: < or = -18C - Hotholding units: > 60C - Thermometers available in coolers and freezers. Ensure to discard all broken thermometers and calibrate all working thermometers regularly. - Daily temperature log kept up to date. Verified at the time of the inspection.