INSPECTION REPORT Health Protection JMAA-BE4UVW

PREMISES NAME Puccinos		Tel: (604) 589-8769 Fax:
PREMISES ADDRESS 1014 - 7495 132nd St Surrey, BC V3W 1J8		INSPECTION DATE July 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Anastasia Kotsovos		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Supervisor on-site has taken FoodSafe 1 but cannot recall when it was taken. Corrective Action(s): Provide FoodSafe 1 certificate to the Environmental Health Officer. If it was taken over 5 years ago, then you must re-take FoodSafe 1 (e.g. classroom course, online correspondence, or through OpenSchool BC). Date to be corrected by: August 15, 2019 Violation Score: 1

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

Comments

Routine inspection conducted. Premise is generally well maintained and in very good sanitary condition. The following observations were made at time of inspection: 1. Temperatures - Stand-up stainless steel cooler at 4C - Undercounter vegetable cooler at 9C (NOTE: no potentially hazardous foods must be placed inside the vegetable cooler) - Display cooler unit (up front) at 4C - Prep cooler unit (bottom and top) both at 4C - Beverage cooler at 2C - Stand-up stainless steel freezer at -18C - Chest freezer at -20C - Temperature logs maintained and up-to-date - NOTE: Salads are displayed at the front for a maximum of 1 hour and then placed back into the cooler. Salads may only be displayed at room temperature for a maximum of 2 hours (including cooling time to reach back to 4C) 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels at front of house, back of house, and in restrooms - Low-temperature dishwasher dispenses 50 ppm chlorine residual at final rinse cycle - Sanitizing pail present with 200 ppm chlorine residual - Ice machine well maintained - Meat slicer, knives, utensils are in good sanitary condition 3. Storage - All food items are stored at least 6" off the floor - All items are covered with saran wrap or food-grade lid - Chemicals are stored separately from food products - Dry storage room is generally well organized 4. Pests - No evidence of recent, visible pest activity at time of inspection 5. Administrative - Permit present. According to operator, the permit fee has been paid and the facility is awaiting new decal