INSPECTION REPORT Health Protection RSHA-BMLT2Q

PREMISES NAME Alfa Greco Roman Cuisine		Tel: (604) 943-7471 Fax:
PREMISES ADDRESS 1097 56th St Delta, BC V4L 2A2		INSPECTION DATE March 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 17, 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent activity noted! Corrective Action(s): Refer to Sanitation Notes. Thorough cleaning required. All equipment/items are to be moved away from walls. To prevent pests from getting into the establishment - Follow these points: - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted throughout facility - along walls, behind/under equipment, on shelves, below oven, etc. Corrective Action(s): Pull all items/equipment away from the walls - clean and organize facility. All items are to be kept stored off of floors. Garbage is to be removed nightly. All food items are to be stored in covered - food grade containers! Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: deteriorating surfaces noted! (ie: Flooring/baseboards, shelves, etc) Corrective Action(s): Effort is required to keep all surfaces in good repair Violation Score: 3

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

Comments

Rodent activity noted. Thorough cleaning and organization of entire facility is required asap. (ie: Dry storage area, dough mixer area - under ice machine, behind stoves, dishwash area - behind grease trap and shelving, behind/under server station, server area and bar) Pull all items away from the walls. (ie: prep lines, server station, pan rac'';k below oven, etc) Remove ALL unwanted and unused items. Store all items 6" off of floors. Reorganize all shelving. In order to prevent pests from hiding or breeding in the premises, clean floors routinely especially underneath and behind all equipment. Seal all gaps behind sinks, in ceiling tiles and behind walls. Recommend contacting a certified pest control company to provide pest control services. Ensure all food contact surfaces are being washed and disinfected after use. All items are to be stored in a sanitary manner, in order to prvent any post contamination.