INSPECTION REPORT Health Protection CTIN-BDWTNP

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE July 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gaven McKenney		NEXT INSPECTION DATE July 11, 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 = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large pot of cooked garlic in olive oil was found in the walk-in cooler measured at 68C. Corrective Action(s): Reviewed proper cooling procedure with operator - relocate food to walk-in cooler when food has lowered to 20C but do not leave out at room temperature for more than 2 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several toppings in the pizza cooler was measured over 4C and food were not just filled. Corrective Action(s): Ice was added to the unit until the technician arrives to inspect in an hour. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A piece of raw meat was observed to be stored on the top tray of the cooling rack, above cooked meat balls and cooked chicken thighs. Corrective Action(s): Relocated the raw meat so it is on the most bottom tray. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted in bar area. Corrective Action(s): Please ensure all spills are cleaned up immediately and to avoid open fruits to avoid attraction. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza topping cooler (open faced) was measured at 42F according to the gauge. Corrective Action(s): Operator contacted for technician right away. Ice has been supplied to the inserts in the meantime. Ensure the cooler is able to maintain at 4C or colder. 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: 2C Walk-in freezers X 2: -18C Pizza cooler (bottom): <4C Bar cooler: 4C Meatballs and tomato sauce: >69C Sous vide eggs: 63C Dishwasher (low temp): 50ppm chlorine at plate level, test strips onsite Dishwasher log is actively used Glasswasher: 100ppm chlorine detected Quats at 200-400ppm (buckets/spray bottles/steaming wand) 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 Note: Health Approval granted to add gelato to menu. Newly added freezer in the back was at -14C. New scoop used each time and dropped off at dishpit for wash. Extra scoops are available onsite. -> hole observed in grease interceptor, please have company seal the hole permanently to prevent pest attraction and to avoid staff injury