INSPECTION REPORT Health Protection RDUT-CCMTUH

PREMISES NAME Frankie's Italian Kitchen & Bar		Tel: (604) 705-4222 Fax:
PREMISES ADDRESS 7350 Vedder Rd Chilliwack, BC V2R 4E4		INSPECTION DATE March 18, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raffaele Aiello		NEXT INSPECTION DATE March 25, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): bars of butter observed at room temperature for softening; longer then 4 hrs Corrective Action(s): discarded butter into main dumpster located outside Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): no concentration of quats or chlorine detected in sanitizing solution Corrective Action(s): ensure sanitizing solution available for use during operation; operated prepared bleach solution during inspection Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: improper glove use noted by several employees; touching non food contact items/non food items and returning to process food Corrective Action(s): ensure employees understand how to use gloves; otherwise please encourage proper hand washing while working in the kitchen Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: dry food storage containers have scoops stored directly in them touching food product Corrective Action(s): ensure scoops stored in manner as to not contaminate food product Violation Score: 9

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

Comments

well lit & tidy facility dishwasher & glass washer at 100ppm bleach during final rinse cycle dry storage off ground prep coolers top portions at 6*C-7*C below at 4*-5*C; operator reminded to monitor temperatures to ensure food safety not compromised; if temperatures continue to be above 4*C food needs to be moved to cooler which is below 4*C hot holding 60*C above freezers -18*C or below able to produce sea food tags for shell fish hand wash stations equipped and available