INSPECTION REPORT Health Protection JCRH-AQRREY

PREMISES NAME Bella Pizza (Burnaby)		Tel: (604) 438-3555 Fax: (604) 438-3548
PREMISES ADDRESS 4624 Imperial St Burnaby, BC V5J 1B8		INSPECTION DATE August 31, 2017	TIME SPENT 0.67 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoop stored in flour bin with handle in contact with flour. 2) Olives stored in open can Corrective Action(s): 1) Handle of scoop may be contaminated if hands aren't clean when touching it. Remove scoop from product. Store scoop in purpose built holder or in container outside of product to ensure scoop handle does not come into contact with food product. 2) Once opened, transfer contents of cans to food grade container with tight fitting lid or plastic wrap. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to kitchen was open. Screen door present, but was open as well. Corrective Action(s): Keep screen door closed to prevent pest entry. Violation Score: 3

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

Comments

-General sanitation is satisfactory. Some attention needed in hard to reach areas under prep tables. -Liquid soap and paper towel present for handwashing -Walk-in cooler was at 4C. *Small portion of ceiling in walk-in cooler requires painting where light fixture was changed as some wood is showing. Surface must be smooth and washable. -Prep cooler was at 4C. Lids kept on inserts during less busy periods. -Freezers were -11C to -14C -Bleach present for sanitizing food contact surfaces and dishes. Bleach solution present in bucket for use with wiping cloth. Ensure food contact surfaces are sanitized a minimum of every 4 hours or after surface may have become contaminated and prior to preparing food. -Reviewed cleaning and sanitizing procedures for meat slicer. Slicer is cleaned and sanitized after every use. -No signs of pest activity at the time of the inspection.