INSPECTION REPORT Health Protection PKUR-D29VDP

PREMISES NAME Emilio Finatti Sicilian Pizzeria		Tel: (604) 542-2522 Fax:
PREMISES ADDRESS 5 - 15223 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE February 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Tapsas		NEXT INSPECTION DATE February 15, 2024
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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 2 door cooler closest to service window registered at 8 C (both internal temperature of cheeses and ambient air temperature of bottom section). 2. Cheese fridge ambient air temperature 7 C. Corrective Action(s): Repair coolers so that they are 4 C or below. Do not use these coolers for potentially hazardous foods. Staff stated coolers were stocked during opening - food can be relocated. 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: Cooler closest to service window registered at 8 C and cheese fridge registered at 7 C. Corrective Action(s): Repair/service coolers so that they are 4 C or below. Correct immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some coolers do not have thermometers. Corrective Action(s): Ensure coolers are equipped with accurate thermometers. Correct immediately. Violation Score: 1

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

Comments

Routine Inspection -Hand sink equipped with hot/cold running water, liquid soap and single-use towels. -Low temperature dishwasher registered at 50 ppm chlorine during the final rinse after 2 runs. Ensure sanitizer concentration is tested daily. Obtain test strips. -Bleach sanitizer solution available for surface sanitizing and registered at 100 ppm chlorine. -Discussed FODOSAFE Level 1 requirements. -Ensure temperatures are checked daily and recorded. -A copy of inspection report to be emailed to the Operator.