INSPECTION REPORT Health Protection MLOO-AVCUGH

PREMISES NAME Famoso Neapolitan		Tel: (604) 560-9544 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE January 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ken Mitchell		NEXT INSPECTION DATE January 29, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food stored in pizza line cooler measured to be 8C. Manager states that food that is stored in the pizza line cooler is only for short term (during a rush period). Corrective Action(s): Move all food in the pizza line cooler to a working cooler capable of maintaining temperatures of < or = to 4C. Date to be completed by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza line cooler is unable to maintain temperatures of < or = to 4C. Temperatures were measured to be around 10C. Corrective Action(s): Repair the pizza line cooler so that it is capable of maintaining temperatures of < or = to 4C. Do not use this cooler to store any perishable foods until it has been repaired. Date to be completed by: January 29, 2018 Violation Score: 3

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

Comments

-General sanitation is satisfactory -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -Coolers (walk-in, under counter, drinks) at < or = 4C -Freezers at < -18C -Hot holding units at > or = 60C -Low temperature dishwasher chlorine concentration reached 50 ppm at the plate level during final rinse -Glasswasher iodine concentration reached 12.5 ppm -200 ppm quat sanitizer is available in spray bottles -Dry storage is organized -Chemicals stored separately from areas of food prep and storage -Staff belongings stored separately from areas of food prep and storage -No signs of pests observed during inspection -Reminder to staff certified in FOODSAFE Level 1 prior to July 29, 2013. Certification will expire on July 29, 2018. Please ensure recertification before that date. Visit www.FOODSAFE.ca for more information.