INSPECTION REPORT Health Protection ABAN-ATHTSL

PREMISES NAME Bozzini's Restaurant (Surrey)		Tel: (604) 588-6880 Fax: (604) 588-4622
PREMISES ADDRESS 13655 104th Ave Surrey, BC V3T 1W3		INSPECTION DATE November 27, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) B Thind		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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large batch of cooked rice stored on prep counter. Staff informed that rice had been sitting on counter for about 2 hours. Corrective Action(s): Move rice to walk-in cooler at 4 degrees Celsius. Foods must be cooled down in the following manner: 1. From 60 degrees Celsius to 20 degrees Celsius within 2 hours (using an ice wand, ice water bath and/or separate food into shallow, metal pans), then 2. From 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in a cooler at or below 4 degrees Celsius). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glass washer sanitizing with 0 ppm iodine. Test strips in facility were also used to measure sanitizer but no residual detected. Corrective Action(s): Use dishwasher to wash, rinse and sanitize glasses until glass washer is repaired. Run all glasses through dishwasher before using them again. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of kitchen floors need improving. Corrective Action(s): Clean floors of kitchen, especially under equipment and prep tables up to the back wall. To be corrected by November 28, 2017. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Glass washer not sanitizing dishes at an adequate concentration. After multiple attempts and staff changing the product, the glass washer starting working adequately. Corrective Action(s): Ensure glass washer is maintained and checked daily so that the dishes are sanitized with 12.5ppm to 25ppm iodine. Violation Score: 3

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

Comments

Routine Inspection: Main kitchen: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All coolers maintained at or below 4 degrees Celsius. - All freezers maintained below -18 degrees Celsius. - General food storage practices good: Food items stored at least 6 inches off the floor. Food items covered and protected from contamination. Raw meats stored below/separate from ready-to-eat foods. - Bleach sanitizer in bucket = 200 ppm. Wiping cloths stored in sanitizer solution - very good. - Low temperature dishwasher sanitizing with >50ppm chlorine at dish level. Front area: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - Coolers maintained below 4 degrees Celsius. - Steam table not turned on at time of inspection. Ensure hot held foods are maintained at or above 60 degrees Celsius. - Bleach sanitizer in bucket = 200 ppm. Wiping cloths stored in sanitizer solution - very good. - Ice scoop stored in designated ice container - very good. - Ice machine sanitary. Overall: - No signs of pest activity at the time of inspection. - Staff washroom sanitary and sink fully equipped with liquid soap, paper towels and hot/cold running water.