INSPECTION REPORT Health Protection CTIN-BDXU67

PREMISES NAME Ortona Deli		Tel: (604) 291-6322 Fax:
PREMISES ADDRESS 6668 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE July 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Randall Hartley		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) 0ppm chlorine detected in sanitizer bucket. 2) Staff onsite informed that she sometimes uses the bleach sanitizer to sanitize the meat slicer. 3) Reviewed manual warewashing procedure and staff informed that dishware are washed with soap, rinsed with water then air dried. Corrective Action(s): 1) Directed staff to remix the sanitizer so there is 100ppm. 2) ALWAYS use 100ppm bleach sanitizer on meat slicer. 3) After dishware is washed and rinsed off, soak the items in 100ppm bleach sanitizer for 2 minutes before air dry. Refer to FHA sign posted on the wall. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings found throughout the back room (on shelving units and on floors, especially corners). Corrective Action(s): Please remove droppings, clean and sanitize these affected areas. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Found pork and bean soup being served to the customer at time of inspection. Staff informed that she only portions soup out by order but the soup was already made and left in the cooler. Photos of the soup was taken. Talked to owner's wife over the phone to confirm that the owner does use deli meat in the soup. Corrective Action(s): Do NOT use meat to make soup. Whether the meat is store bought or deli meat, both can create grease laden vapour. As discussed before, current premises does not have commercial exhaust hood to absorb grease laden vapour made from meat products. As such, use non meat products in soup only or soups will be removed from the menu. Violation Score: 5

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Cheese and deli coolers: <4C *recommend removing marble lining on the cooler to keep the cooler cold Reach in freezer: -12C Reach in cooler: 3C Food storage is adequate No meatballs/meat sauce noted on premises Meat slicers are taken apart to be cleaned every 3 hours, in the first shift and end of shift Health Permit is posted Staff is Foodsafe certified