INSPECTION REPORT Health Protection MBEK-B82VKK

PREMISES NAME Famoso Neapolitan		Tel: (604) 560-9544 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE January 2, 2019	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Ken Mitchell		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 = 18

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): White mould growth observed on surface of oyster mushrooms located within walk in cooler. Two 5 lb. boxes were affected by mould growth. Corrective Action(s): Mushrooms discarded by management. Ensure that foods that shows signs of decay, including mould growth, are discarded or returned to the supplier. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A squeeze bottle of oil and minced garlic was observed stored at ambient temperature. It was stated that the following ingredients are used to prepare garlic oil mixture: olive oil, dried herbs, and fresh chopped garlic. It was stated that fresh garlic mixture was prepared earlier today by staff on site and that fresh garlic is kept refrigerated prior to adding to oil. Corrective Action(s): Garlic oil mixture placed into a cooler at 4 degrees C or less. Ensure that controls are in place (e.g. temperature control) to limit potential anaerobic bacterial growth and toxin production. If fresh garlic and oil mixture is intended to be stored between 4 and 60 degrees C, provide documentation that mixture is not potentially hazardous (i.e. other adequate controls are in place for Clostridium botulinum). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located in front pizza assembly area was obstructed by a package of frozen cheese stored in a small container of water. Corrective Action(s): Package of frozen cheese and container of water removed from sink. Ensure that no items are stored within hand washing stations as they are intended for hand washing only. Ensure that hand washing stations remain accessible at all times to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Water was observed to be leaking around faucet at hand sink located in bar area. Corrective Action(s): Ensure that no water is leaking from hand sink located in bar area. Standing water may attract pest activity (e.g. flies). Date to be corrected by: January 11, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Cooler drawers (left side under counter) at 2 degrees C - Front salad prep cooler at 4 degrees C (above and below) - Central pizza prep cooler at 4 degrees C (above and below) - Walk in cooler at 3 degrees C. Raw animal proteins and ready to eat foods are well organized. - Glass bar cooler at 4 to 5 degrees C. Monitor and adjust as needed to maintain food/beverage at 4 degrees C or less if perishable items stored here. - Danby mini cooler at 4 degrees C - Sorbet freezer at -8 degrees C - Dessert under counter freezer at -12 degrees C - Meat under counter freezer at -19 degrees C - Hot holding internal temperatures at 60 degrees C or more - Probe thermometers available on site for internal food temperature checks - Hand washing stations are 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. Some labels have partially or completely faded; ensure all spray bottles are labeled to identify contents. Bottles located near bar area were re-labeled at time of inspection. - Low temperature dishwasher measured at 48 degrees C and 100 to 200 ppm chlorine in rinse residual at utensil surface. - Bar glass washer measured at 12.5 to 25 ppm iodine in rinse residual. - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. Certificate produced for verification expires in 2020. - Permit posted at front

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B82VKK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items: Sysco Concentrated Pan Coating - 0% TF Mastro Extra Virgin Olive Oil - 0% TF Nutella Spread - 0% TF Da Vinci Tiramisu Cake - 0.5/20 = 2.5% TF Krinos Tahini - 0% TF
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment