INSPECTION REPORT Health Protection ZDER-CG4LYR

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE July 6, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gaven McKenney		NEXT INSPECTION DATE 6 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 = 15

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sous vide unit set to 60 C - water level under stacked whole eggs stored in insert Corrective Action(s): Ensure if eggs are or any food is being prepared/stored in sous vide unit it is fully submerged in water to maintain temperature. Eggs must be maintained at or above 60 C in this situation. Operator added more hot water to fully submerge eggs during inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer noted with meat debris behind slicer blade, within blade guard and under unit. Corrective Action(s): Ensure entire meat slicer is taken apart and thoroughly cleaned and sanitize after use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1. Sanitizer spray bottles in pizza kitchen noted without labels 2. Sanitizer concentration noted as high as 400 ppm QUATS for some sanitizer solutions including at sanitizer dispenser Corrective Action(s): Ensure all chemical containers are properly labeled (recommend supplier labels) of its chemical contents. 1. Label all sanitizer bottles 2. Decrease sanitizer concentration from 400 ppm QUATS to 200 ppm QUATS at sanitizer dispenser (located at back corner of bakery area). Correction date: 3 days Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Dark in back half of bakery storage room, light only available in front half 2. Light bulbs (4) under back bakery commercial venthood are fully or partly burned out - very dark Corrective Action(s): Ensure all areas of premises where food is prepared or stored are adequately lit. 1. Add additional lighting in back bakery storage room 2. Replace all burned out light bulbs under bakery commercial venthood Correction date: 2 weeks Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Remove unused items: 1. Right large sauce/soup cooking unit (unable to pour out contents) 2. Old pasta machine in back bakery area - holding old equipment, no longer in use Corrective Action(s): Ensure all equipment and supplies no longer in use are removed from the premises to allow for space for equipment and suppliers required for operation of the business. Correction date: 1 month Violation Score: 1

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

Comments

Routine: Temperatures satisfactory: Pizza kitchen: 1. Prep cooler: Left: 3 C / Right: 4 C 2. 2 door standing cooler: - 1 C 3. Pizza prep cooler: Top: 4 C / Bottom: 3 C Bar: 1. 2 door undercounter cooler: 3 C 2. Beer cooler: 3 C 3. Wine cooler: 4 C 4. Coca Cola cooler: 4 C Bakery: 1. 3 door prep cooler: 4 C 2. 2 door standing freezer: -18 C 3. Small chest freezer: -21 C Back: 1. Walk in cooler: 3 C 2. Walk in freezer: -19 C 3. Walk in freezer (bakery): - 20 C General Comments: -Handsinks and washrooms supplied with hot & cold water, liquid soap and paper towel -Sanitizer available in spray bottles through out facility - noted at 200 - 400 ppm QUATS **Some spray bottles not labelled, some solution is 400 ppm QUATS (***violation noted above) -Low temp dishwasher noted at 100 ppm chlorine after final rinse -Bar glass washer noted at 25 ppm iodine -Ice machine & scooper maintained in sanitary condition -General practice - food protected from contamination - labeled, covered and off the ground -Proper thawing noted in prep sink -No signs of pest activity noted during inspection - pest control provided by Aggressive Pest Control, every 2-3 weeks - reviewed last 3 reports no major concerns noted ***Back door left open - Ensure back door remains closed at all times except during deliveries -Health permit posted next to bar -FoodSafe certified staff onsite -General sanitation satisfactory (**Exception noted above)