INSPECTION REPORT Health Protection DSEA-CFMT6U

PREMISES NAME Piva Modern Italian Restaurant		Tel: (604) 522-0221 Fax: (604) 581-2161
PREMISES ADDRESS 787 Columbia St New Westminster, BC V3M 1B6		INSPECTION DATE June 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Justin Syens		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad prep cooler found to be holding contents between 7 and 9C internal (fig jam and tomato confit). Unit had been serviced recently. Corrective Action(s): Operator called for technician to come and repair the unit. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was not sanitizing dishware at ~50 ppm chlorine. Inspection found that the sanitizer supply line was disconnected. Corrective Action(s): Technician called and will be arriving within the hour. Use the high temperature dishwasher for the time being for all dishware. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packages of frozen Cornish hens and duck were defrosting in trays in the kitchen. products measured 8-14C Corrective Action(s): Ensure that all potentially hazardous foods are thawed in a manner that prevents them from reaching a product temperature >4C Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher measured 0 ppm chlorine at the dish surface. Corrective Action(s): Technician called to service the unit. Ensure that the sanitizer concentration is checked daily using chlorine test strips Violation Score: 3

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

Comments

=BOH, FOH, and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C), pizza prep cooler (3C), salad prep cooler (8C), pasta prep cooler (2C), and bar cooler (1C) measured < 4 degrees C =Upright freezer (-19C), undercounter freezer (-18C) and bar use freezer (-10C) =Mushroom sauce on grill (73C) measured >60 degrees C =High temperature dishwasher had a final rinse temperature of 71.8C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature dishwasher measured 0 ppm chlorine at the plate surface after several cycles, sani supply line found to be disconnected =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =Dedicated prep sinks available for food preparation =General sanitation was satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection; FOODSAFE level 1 certified staff on site =Fraser Health operating permit posted in a conspicuous location