INSPECTION REPORT Health Protection JAHN-AW5RXM

PREMISES NAME Bozzini's Restaurant (Chilliwack)		Tel: (604) 792-0744 Fax:
PREMISES ADDRESS 4 - 45739 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE February 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Asprakis		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket where cloths were stored measured 0ppm chlorine level. Corrective Action(s): Ensure that sanitizer is changed at an adequate frequnecy in order that 100ppm chlorine level is maintained. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handsink in the back kitchen (beside the dishwasher) is not maintained as per the regulation. Corrective Action(s): Ensure that all handsinks are maintained with liquid soap and paper towels.DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed food handler not washing hands after grabbing raw chicken with bare hands. The food handler wiped his hands with a dirty cloth and continued cooking. Corrective Action(s): The manager shall train staff on proper handwashing. Washing of hands shall occur after contamination of hands (ie. using washroom, touching hair, touching raw meats etc) and/or before food handling. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsink in the front was maintained with hot & cold running water, liquid soap and paper towel - Low temp dishwasher and the glasswasher achieved 50ppm chlorine at plate's surface - Cold holding of foods <4C (items measured: raw chicken, bacon) - Hot holding of foods <60C (items measured: soups) - Vent hood requires cleaning - Food is adequately stored in a manner that prevents cross-contamination ATTENTION: - Observed a cup of coffee on prep line and a bowl of soup near the meat slicer. Strictly NO EATING OR DRINKING DURING FOOD HANDLING. Health inspection was conducted during rush hours to observe food handling of staff. Please ensure that all staff adhere to proper hand hygiene.