INSPECTION REPORT Health Protection JELR-BFXUZB

PREMISES NAME Damiano's Pizza		Tel: (604) 541-9400 Fax:
PREMISES ADDRESS 1191 Johnston Rd White Rock, BC V4B 3Y7		INSPECTION DATE September 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bhupinder Sidhu		NEXT INSPECTION DATE September 26, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Reviewed procedures for washing and sanitizing counters and food contact surfaces. Today, 100-200ppm chlorine sanitizing solution is available - good. Better cleaning is needed as there is some grease or food build up on surfaces.. Corrective Action(s): Clean surfaces to remove grease. Wash using soap, rinse, sanitize, and air dry. Inspect surfaces and make sure all surfaces are smooth, non absorbent and easy to keep clean (ongoing). 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

Food Safe - has been updated. Keep copy of certificate on site. *** Email copy of your updated Food Safe certificate to Fraser Health. Food safety plan and sanitation plan - keep copies on site also for review if needed. *** Include a cleaning schedule (counters and food utensils to be washed and sanitized every 4 hours). Meatballs (cooked in oven) and spaghetti sauce are cooked on site, cooled (in small volumes and/or using a cold water bath for sauces) and reheated to order. Cooling criteria: 60 - 20 C in 2 hours or less and 20 - 4 C in 4 hours or less. Wings are reheated to order. Samosas are pre-made and reheated on site. **** Provide receipts for samosas. **** Also be able to provide ingredient information for samosas. Coolers are at 4 C or colder (deli meat, pasta, salad line cooler). Dough cooler - underneath air temperature is at 6 C (dough, pineapple and lower risk foods only). Meat in upper inserts of dough cooler is kept there for 2 hours or less (food temperature is at 5 C). Inserts are only filled to below half so meat will be used quickly. Keep track of time. Produce (romaine lettuce, tomatoes) are washed on site. Hand washing sink in kitchen and in washroom - both have liquid soap and paper towels. *** Provide a dispenser for the paper towels in the staff washroom and at kitchen hand sink. Improve cleaning - see above.