INSPECTION REPORT Health Protection DSOG-BEW2EH

PREMISES NAME Bozzini's Restaurant (Surrey)		Tel: (604) 588-6880 Fax: (604) 588-4622
PREMISES ADDRESS 104 - 13655 104th Ave Surrey, BC V3T 1W3		INSPECTION DATE August 9, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) B Thind		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Raw chicken being stored at room temperature on the prep table at 10C. The staff stated that the chicken was being prepared and stored inside the cooler. 2) Bowl of cooked riced stored at room temperature on the prep cooler. Corrective Action(s): - Store the raw chicken/cooked rice inside the cooler at 4C. All raw proteins must be stored at < or = 4C at all times. - Store the cooked rice in cooler at 4C or in hot holding units at 60C. Do not store cooked rice at room temperature. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Build up of mildew on the cover inside the ice machine at the bar area. Corrective Action(s): Clean the noted equipment. Implement a regular cleaning schedule. Correct by: One week. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease in the following areas: - underneath the dishwasher - around the grill area - on handles of coolers and cooler drawers Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All handwashing stations (front, back) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 100ppm chlorine bleach concentration at 60C at the plate's level. - Glasswasher dispensed 12.5ppm iodine concentration. - Two compartment sink (kitchen) available for manual dishwashing. - Surface sanitizer available in designated white buckets with presoaked wiping cloths at 100ppm chlorine concentration. Ensure to change out the sanitizer daily. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - FOODSAFE certified staff on duty. Verified at the time of the inspection. - No signs of pest activity at the time of the inspection. A professional pest control company inspects the premises on a monthly basis. Temperature Control: - All coolers: < or = 4C - All freezers: < or = -18C - Hotholding units: > 60C - Thermometers available in coolers and freezers. - Daily temperature log kept up to date. Verified at the time of the inspection.