INSPECTION REPORT Health Protection JVIK-BJ6VCF

PREMISES NAME Milano Pizza		Tel: (604) 381-1933 Fax:
PREMISES ADDRESS 5395 248th St Aldergrove, BC V4W 1C6		INSPECTION DATE November 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Subpreet Singh		NEXT INSPECTION DATE December 06, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2Dr cooler observed at 9.0C internal temperature (chutney) Corrective Action(s): After adjusting, cooler still did not reach 4C. All product moved to other coolers maintaining 4C or below. Do not use the 2DR cooler until it can safely maintain food at an internal temperature of 4C or below. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer prepared at time of inspection and dishwashing is not being carried out correctly Corrective Action(s): Ensure sanitizer is available at all times at 100ppm Cl and is available for wiping down counters. Cloths should be stored in solution. Be sure to wipe down food contact surfaces routinely throughout the day with sanitizer and solution is changed every 2 - 4 hours. Sanitizer prepared at time of inspection Discussed dishwashing practices - 1. Wash with soap & water 2. Rinse with fresh water 3. In 2nd compartment, fill sink with 100ppm Cl sanitizer and fully submerge dishes for 2 minutes. 4. Air Dry Sanitizer = 1 tbsp bleach for 4L water Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed modification to 2 compartment sink tap that does not allow for appropriate dishwashing and modifications do not provide an easily cleanable surface Corrective Action(s): Replace tap and tap housing with equipment designed for sinks and provides a smooth, easily cleanable surface. Also, add a spray nozzle to tap for dishwashing. Violation Score: 3

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

Comments

Seal sinks to wall with silicone Discussed in-use utensil policy - ensure cutting board, knives and tongs are washed and sanitized at least every 4 hours. Recommend having additional set of equipment Hot Holding unit at 140F - Ensure it always maintained at this temperature. Provide an oven thermometer to be placed in unit to verify temperature Bleach on-site Prep cooler <4C Thermometer in Coolers Hand washing sink equipped