INSPECTION REPORT Health Protection CTIN-BALTUH

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE March 25, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gaven McKenney		NEXT INSPECTION DATE March 27, 2019
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One insert of ricotta cheese was left on the counter (11C). Corrective Action(s): Operator placed the ricotta cheese back to the cooler at 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No separate container of sanitizer for coffee machine's steaming wand. 2) Two meat slicers appear to have food debris on the blade and guard still. 3) Few of the Quats sanitizer stations are at 50-100ppm. Corrective Action(s): 1) Staff was able to place a separate station of sanitizer for the steaming wand at time of inspection. 2) Please ensure that staffs are properly cleaning the meat slicer after use. Place a clean bag over the unit that is not being used as often. 3) Directed operator to refresh the Quats sanitizer. Spray bottles were of adequate level of Quats. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A few inserts were not covered in the prep cooler (e.g. raw chicken, garlic butter etc.). Corrective Action(s): Remember to cover food when not in use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Two rat droppings found by hot water tank. Corrective Action(s): Remove droppings and monitor this area for pest activity. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Prep coolers: <4C Walk-in cooler: 3C Walk-in freezers X 2: -15C Pizza cooler: <4C Bar cooler: 4C Meatballs and tomato sauce: >62C Sous vide eggs: 64.9C Dishwasher (low temp): 50ppm chlorine at plate level, test strips onsite Dishwasher log is actively used Glasswasher: 12.5ppm iodine available *note: test strips onsite is showing 0ppm, have technician demonstrate testing method and verify strips Ice machine kept in sanitary condition, scoop stored outside Adequate lighting and food is stored off the ground Dry storage is adequate Upstairs remains as staff room and extra equipment storage Permit is posted and chef is Foodsafe Level 1 certified