INSPECTION REPORT Health Protection RBYS-CPBVTV

PREMISES NAME Paliotti's Italian Restaurant		Tel: (604) 855-1888 Fax:
PREMISES ADDRESS 33886 Essendene Ave Abbotsford, BC V2S 2H4		INSPECTION DATE February 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joe Paliotti		NEXT INSPECTION DATE March 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed food contact surfaces not properly sanitized; multipurpose cleaner used instead of QUATs solution in spray bottles - spray bottles registering at below 100ppm. Corrective Action(s): Ensure that food contact surfaces are washed and sanitized properly; QUATs solution remade and solution in spray bottles now at 200ppm when tested. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed areas in food premises not maintained in sanitary condition; 1. Floors in both dry storage areas, 2. Inside of ice machine, Corrective Action(s): Ensure that food premises is cleaned regularly to maintain premise in a sanitary condition. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Observed equipment not in good working order; hand washing sink leaking. Corrective Action(s): Ensure that hand washing sink leak is repaired to prevent further leakage in premises. Sink leak fixed by staff during inspection. Violation Score: 3

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

Comments

Routine Inspection Completed. Permit posted and up to date. Hand washing sink adequately supplied. Walk-in cooler at 4C or below. Prep coolers at 4C or below. Front coolers and bar cooler at 4C or below. Walk-in freezer at -18C or below. Front ice cream cooler at -16C. Hot holding of sauces at 60C or above. Low temperature chemical dishwasher at >50ppm. Bar chemical dishwasher at 12.5ppm iodine. Sanitary facilities adequately supplied. No pest issues noted during inspection. General maintenance is satisfactory. Note: Ensure all food and food contact equipment stored off the ground.