INSPECTION REPORT Health Protection 258734

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 August 22, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) B Thind		NEXT INSPECTION DATE September 05, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A metal insert of cooked potatoes was measured at 22.2C, which was on a hot hot-holding unit that was not operational during the inspection. Manager informed that the potatoes are not being hot-held as it is after lunch rush and should be in the cooler. The potatoes were kept at room temperature for only 30 minutes. Corrective action: Manager placed the cooked potatoes in the walk-in cooler. Ensure to place all items in coolers when not in use to maintain 4C or less. Health rationale: Cold potentially hazardous foods must be kept at 4C or less to prevent food being kept in the danger zone (4C - 60C) which may lead to pathogen growth and/or toxin production. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The wall mounted dicer was observed to have dried food debris (tomato). Corrective action: Staff disassembled and cleaned and sanitized the slicer. Ensure to properly clean and sanitize the slicer after use. Health rationale: Food debris on the slicer may cross contaminate other foods and may lead to a potential food borne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Chlorine sanitizer in the pail near cookline measured over 200ppm. 2. A Gold Stick fly trap was hanging over the prep area counters near the dishwasher. Corrective actions: 1. Manager made chlorine sanitizer at 100ppm during the inspection. Ensure to monitor the concentration of chlorine in pails to be between 100ppm and 200ppm using chlorine test strips. 2. Manager removed the Gold Stick fly trap from the prep area. Ensure to hand the fly trap away from food and food preparation to prevent contamination. Health rationale: 2. Flies and other pest stuck on the fly trap may fall into food and may contaminate food. 1. Chlorine sanitizer must be between 100ppm - 200ppm and not over 200ppm, to prevent chemical contamination of food. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Flies were observed throughout the facility. Pest control program is in place on a monthly basis. Corrective action: 1. Clean and sanitize food contact surfaces frequently. 2. Keep the back door closed when not in use. 3. Contact pest control company to increase frequency of visits and adhere to the recommendation provided after the visits. Ensure to monitor the activity of the flies. Date to be corrected by: 2 weeks Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back door at the dry storage area had gaps (approximately 1/2 inch) at the bottom. Corrective action: fix/replace the strip/seal at the bottom. Ensure a tight seal is maintained at the bottom. Health rationale: Gaps and holes may attract potential pests and may contaminate food. Date to be corrected by: 2 weeks Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. food debris accumulation was observed under the counters near cook-line. 2. Food build up under the stoves. 3. Grease build up on the ventilation hood. 4. Food debris built up under the food prep counters near vegetable slicers. Corrective action: 1, 2, 4 - Clean the areas under counters and stoves. Ensure to regularly clean under hard to reach areas. 3. Clean the ventilation hood/filter panels to remove grease build up. Ensure to follow the sanitation plan and to clean the ventilation hood weekly. Health rationale: Food and grease build up may attract potential pests and my contaminate food. Date to be corrected by: 2 weeks Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. An insert of chopped bell peppers were covered with a cloth in the walk-in cooler. 2. An insert of chopped onions had a cloth on the bottom of the insert to absorb moisture. Corrective action: Manager removed the cloths from the inserts. Ensure to cover food with food grade materials. Health rationale: Cloths may contaminate food as they are not food grade. Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light bulb in the walk-in cooler does not have a shatterproof cover. Corrective action: Replace shatterproof cover or place a shatter proof bulb. Health rationale: A shatterproof light bulb cover prevents the contamination of food in the case of the bulb shattering. Date to be corrected by: 2 weeks Corrective Action(s):

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

Comments

Comments routine inspection was conducted. 1. Temperature All coolers (walk-in, prep coolers, bar coolers) at 4C or less. Chest freezer at -20.2C Walk-in freezer at less than -18C. No hot-holding during the inspection. Thermometers were present in cold-holding units. 2. Sanitation All handwashing stations are accessible and equipped with hot and cold running water, liquid soap and paper towels. Chemical dishwasher measured 50ppm at the plate level during the final rinse cycle. Chlorine in sanitizer pail at the bar was at 200ppm. chlorine test strips are available. Glasswasher measured 25ppm iodine. Ice machine is maintained in a sanitary condition. Scoops are placed in a designated container. 2 compartment sinks with drain plugs available. 3 Storage All foods are stored at least 6 inches off the floor. Food items are covered. Raw meats are stored away form ready-to-eat items. 4. Pest activity Pest control program is in place (on a monthly basis). Ensure to receive proper recommendations from the pest control company. 5. Administrative FOODSAFE level 1 certified staff on duty (expires September 29, 2023). Permit is posted at the front.