INSPECTION REPORT Health Protection LKIM-BLNPS2

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 498-3900 Fax:
PREMISES ADDRESS 1001 - 10355 152nd St Surrey, BC V3R 7G1		INSPECTION DATE February 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chelsea Johnston		NEXT INSPECTION DATE February 13, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two drawer cooler found to be at temperatures exceeding 4 degrees Celsius. Internal temperatures of potentially hazardous food items found to be at 10.3-10.9 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to adjacent coolers. . Corrective Action(s): Food items stored in walk in cooler overnight. Continue this practice. Do not use this cooler for potentially hazardous food item storage. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat Slicer observed to have food debris in hard to clean areas. Two sheets of paper were observed to fall by Health Inspector. These two sheets of paper were then found to be on the meat slicer. CORRECTED DURING INSPECTION - Meat slicer taken apart and cleaned and sanitized Vegetable slicer observed to be put away with food residue on cutting portion. CORRECTED DURING INSPECTION - item washed in dishwasher. . Corrective Action(s): Review items with staff. Meat slicer and vegetable choppers should NOT be put away clean with food residue. Have staff check for cleanliness prior to putting away washed items Discuss sanitation and habits with staff. Placing items found on the floor back on to food preparation surfaces should not occur. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Improper paper towels for paper towel dispensing unit in pizza preparation area. This has resulted in paper towel roll having to be picked up each time staff wash hands resulting in the saturation of the paper towel roll. Liquid soap dispensing unit in main pizza preparation area is squeeze bottle with duct tape. . Corrective Action(s): Obtain proper paper towels for dispensing unit in pizza area. Either replace soap dispensing unit with proper liquid soap pump or remove duct tape. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Staff personal items found in food preparation area on top of box of food. When staff relocated these items they were then placed on top of dough mixer in food preparation area. CORRECTED DURING INSPECTION - items relocated to back computer area. Raw eggs stored above ready to eat food items. . Corrective Action(s): This issue has been discussed on multiple occasions with facility. Staff should not be placing personal items in food preparation areas either on food or equipment. Ensure raw eggs are stored with other raw meat. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two drawer cooler found to be at temperatures exceeding 4 degrees Celsius. Cooler has recently been serviced and adjusted to increase temperature. . Corrective Action(s): Have unit serviced once more. Ensure item is properly adjusted. Temperatures less than 4 degrees Celsius. . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Proper re-heating methods observed for previously cooked food items - discussed reheating of meat balls with staff - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.