INSPECTION REPORT Health Protection CTIN-BJAV6J

PREMISES NAME La Forchetta		Tel: (604) 294-1121 Fax:
PREMISES ADDRESS 5601 Hastings St Burnaby, BC V5B 1R5		INSPECTION DATE November 26, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Marcella Gentile		NEXT INSPECTION DATE December 03, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk in the espresso machine was measured at 12C. Corrective Action(s): Milk discarded. Milk must be kept at 4C or colder. If this unit is unable to keep milk at 4C or colder, repair or replace the unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer used earlier was cleaned and sanitized but bits of meat debris were still present. Corrective Action(s): Requested operator to reclean the unit and inform all staff proper way to clean and sanitize the meat slicer. Always take it apart to clean and sanitize properly. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were out in the staff washroom. Corrective Action(s): Operator refilled paper towels at time of inspection. Remember that all handwashing station must have soap, paper towel, hot & cold running water available. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food inserts were left uncovered or double stacked in the cooler. 2) Damp cloth used to cover lasgna in the walk-in cooler. 3) Mutliple food products (salt, tomato cans etc.) were stored on the kitchen floor and walk-in cooler floor (meat sauces). Corrective Action(s): 1) Ensure that food inserts are covered after meal rush. Do not double stack food inserts without cover as the bottom of the containers are in contact with food. 2) Use a damp new paper towel to cover food, not damp cloth. Operator changed cloth to syran warp. 3) Food products need to be stored 6 inches off the floor. Complete by follow up inspection. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large pot of squid was being thawed under the sink, with water inside. Temperature was 7C. Corrective Action(s): Directed operator to thaw food under cold running water, if not in walk-in cooler only. Violation Score: 1 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Counter top double fryer added but only half of the unit is located under the exhaust hood. 2) Sous vide has been added for cod fish but no Food Safety Plan submitted to date for this new procedure. Corrective Action(s): 1) Check with the City of Burnaby if there is an issue with this new fryer. 2) Submit FSP for sous vide items. Do not use sous vide machine until Health Approval granted. Violation Score: 3

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

Comments

Handwashing stations X3, 3 in the washroom: soap, paper towel, hot & cold running water available *see violation above for staff washroom Walk-in cooler: 4C Stand up freezer: -16C No evidence of scoops being reused for ice cream Pizza cooler: 4C Sandwich cooler: 3C 3 door cooler: 4C Thermometer present Chest freezer: -18C Bar cooler: 4C Dishwasher (high temp): 72.6C at plate, see thermo-label 200ppm Quats sanitizer available, test strips available Ice machine is kept in sanitary condition, scoop stored outside General sanitation and lighting are adequate No apparent signs of pest noted at time of inspection Health Permit posted and operators are Foodsafe certified Note: 1) Please retain shellfish tags (clams and mussels). 2) Please provide pest control reports for review by follow up inspection. 3) Temperature, dishwasher and sanitizer records are not always up to date and not written correctly. Reviewed records, ensure they are taken daily. 4) Please provide invoice for cannoli shells.