INSPECTION REPORT Health Protection RPAR-B6YU3G

PREMISES NAME Frankie's Italian Kitchen & Bar		Tel: (604) 705-4222 Fax:
PREMISES ADDRESS 7350 Vedder Rd Chilliwack, BC V2R 4E4		INSPECTION DATE November 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raffaele Aiello		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel at handsink by the dough mixer. Corrective Action(s): Operator added paper towel at time of inspection - ensure handsinks are adequately stocked at ALL times Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza topping cooler not maintaining temperature of 4C or below. Corrective Action(s): Operator MUST now have temperature stamps (indicating what time foods were put in cooler/what time foods should be discarded - this applies to all meats, cheese and roasted peppers). If temperature stamps are not on foods at next inspection - ALL foods must be discarded). Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff with valid Foodsafe Level 1 on shift at time of inspection. Corrective Action(s): Please keep copies of certificates on site. Violation Score: 1

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

Comments

Walk in cooler: 4C Freezers: -18C Dishwasher: 50ppm chlorine for final rinse at plate surface Wiping rag bucket provided 200ppm QUATS concentration Glasswasher: 50ppm chlorine for final rinse at glass Note: Please provide updated information for Foodsafety Plan regarding the use of time stamps for pizza toppings as discussed.