INSPECTION REPORT Health Protection CTIN-ASFQMC

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE October 24, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andy Mollica		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Low fruit fly activity noted around grease trap in the back and bar area where small pooling of water is identified. Corrective Action(s): Remove spills to prevent fly harbourage. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exhaust hood filter has some dust and grease collected. Small amount of grease noted in dough mixer. Small pooling of water noted under bar counter. Corrective Action(s): Please clean noted areas. Identify if there is leakage in bar and repair accordingly. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tape used to glue cover for potato flour together. Corrective Action(s): Replace broken/cracked covers. Tape is not acceptable as the surface is not suitable for washing. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One sanitizer bottle has no label, 200ppm Quats measured with test strip. Corrective Action(s): Kitchen staff labelled immediately. Ensure to label chemicals to prevent chemical contamination. Violation Score: 3

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

Comments

General: All other handwash stations: soap, paper towel, hot & cold running water available Prep coolers: 0-4C Walk-in cooler: 3C Walk-in freezer #1: -18C Walk-in freezer #2: -14C Standup freezers: -12C Liquor cooler: 8C Bar coolers: 4C -no alcohol served at time, please post alcohol warning sign provided when alcohol is served Meatballs: 70C Autosham in the back: 82C no food inside Ice scoop stored outside of ice machine, ice machine and bin appears to be clean Meat slicers appear to be kept in sanitary condition Dishwasher (low temp): 50ppm chlorine measured, test strip onsite Glasswasher: 12.5ppm iodine measured, test strip did not react with solution *Please have technician check iodine strip (expiry date if any) and demonstrate to bar staff how iodine is checked Quats sanitizer in buckets and spray bottles: 200ppm Temperature records: up to date Food storage is adequate and off the floor No signs of rodent activity noted during time of inspection Aggressive Pest Control reports reviewed onsite, no concerns; visits are biweekly Upstairs remains as office space, staff lockers and extra equipment storage -Prep table with sink is not being used -Patio area is closed -Catering offsite may require truck rental but restaurant mostly delivers pizza *Fresh clams come with shellfish tags but tags are not retained. No raw oysters. Please keep shellfish tags for 90 days for tracking recall/outbreak purpose. *Tomato sauce jars still displayed on shelf for sale. Only original tomato flavour provided; records kept upstairs. *Juicer not used as it attracts flies. No juice provided. *Gelato case removed and not provided. Dipper well still in place but turned off. *Antipesto are served on disposable wax paper, placed on top of wooden boards then washed via dishwasher between uses. Wooden boards used to dispense pizza into pizza oven is wiped down with sanitizer between uses; pizza is served on plate for dine in customers. *Sous vide eggs are cooked at 143F and held at 140F, used within 3 days. -->Please submit final copy of food safety plans for sous vide eggs.