INSPECTION REPORT Health Protection RSHA-BG5UCB

PREMISES NAME Alfa Greco Roman Cuisine		Tel: (604) 943-7471 Fax:
PREMISES ADDRESS 1097 56th St Delta, BC V4L 2A2		INSPECTION DATE September 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Food prep line: Deteriorating surface noted. Corrective Action(s): No food prep permitted on this surface. Cutting boards are currently used to cover the surface. Effort is required to upgrade surface. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Deteriorating surfaces noted. (ie: walls, shelving, flooring, etc.) Corrective Action(s): Ongoing effort is required to upgrade surfaces. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. Internal monitoring of cooked food items are required. Probe style temperature gauge is required to be on site! - Mechanical Dishwasher: Low Temp - chlorine: Ok. - Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner to prevent post contamination. (ie: Clean and organized shelving) - Wiping cloth storage discussed. - Food Storage: All food/ingredients are to be stored in covered, food grade containers. Tight (proper) fitting lids required. Food containers are to be kept in good repair. Remove any damaged containers. - Sanitary facilities: Ok. - Chemical Storage: Spray bottles are to be kept clearly labelled. Items are to be stored in designated areas. - Staff Hygiene: Discussed. - Sanitation: Facility is required to be kpet clean and organized. All items are to be stored in designated areas. Effort is required to organize shelves. regular cleaning of "hard to reach" areas is required. (ie: behind/under equipment and along walls.) - Structurally: Refer to Violation Notes. Deteriorating surfaces. No food prep is permitted on the wooden prep line. Cutting boards are being utilized. - Pest Control: Monitoring is required to be conducted within this facility. Monitoring devices are required to be present. to be conducted daily. - Garbage, Recycling and Composting Disposal: Storage area is to be kept clean and organized at all times. All bins are to be kept covered at all times. Grease build up noted. Clean. - Meat slicer: Cleaning and disinfection discussed. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic flowchart on site.