INSPECTION REPORT Health Protection ABAI-ABBTUW

PREMISES NAME Italy Italy Pizza & Pasta House		Tel: (604) 291-7272 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE June 27, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gholam-Hossein Akbarishandiz		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in container with cloths submerged and sanitizer in spray bottle was too strong (bleaching out test strip). Operator made new sanitizer solution at time of inspection. Corrective Action(s): Ensure sanitizer solution is 100ppm chlorine in container with cloths submerged and in spray bottle. Obtain test strips to verify concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station beside the dishwasher did not have soap and the paper towel dispenser was jammed. Operator replaced soap and fixed paper towel dispenser at time of inspection. Hot and cold running water available. No concerns with hand wash station in across cooking equipment, bar area and washrooms. Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel and hot/cold running water (readily available) at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All coolers 4C or less. Freezers -11C to -22C (Ensure all frozen potentially hazardous foods are stored at -18C or less) Hot holding of pizza 63C Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Noted cooked/cooled chicken in cooler unit at time of inspection. Reviewed proper cooling procedures with operator. Ensure the following time/temperature combinations are not exceeded: Internal temperature of cooling foods to reach 60C to 20C in 2hrs or less (use ice bath, ice wand, shallow prechilled containers..etc to facilitate cooling at room temperature as quickly as possible) then 20C to 4C in 4hrs or less (done in cooler unit at 4C or less). Good general sanitation. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Meat slicer appeared clean. Operator said that meat slicer is used occasionally and cleaned and sanitized after each use. Ice machine not in use at time of inspection High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered..etc) Operator has obtained and installed sleeves for all lights in food preparation areas.