INSPECTION REPORT Health Protection AHEN-CJ7T9W

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 498-3900 Fax:
PREMISES ADDRESS 1001 - 10355 152nd St Surrey, BC V3R 7G1		INSPECTION DATE September 12, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chelsea Johnston		NEXT INSPECTION DATE September 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the ware-washing area lacked paper towels at the time of inspection. Corrective Action(s): General Manager restocked the handsink with paper towels during the inspection. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices. Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required along the FRP board near the 2-compartment sink to remove build-up of accumulating debris. Corrective Action(s): Clean and sanitize the above-noted area to remove the build-up of debris; Correct by September 18, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold knob handle of the 2-compartment sink was missing. Corrective Action(s): Replace the cold knob handle of the 2-compartment sink to enable access to the cold running water as well at the 2-compartment sink; Correct within 1 week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available on-site. Corrective Action(s): Obtain a probe thermometer to monitor hot-holding, cooking/reheating, and cooling temperatures in accordance with your food safety plan. Correct by tomorrow. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: General Manager does not have valid FOODSAFE Level 1 or equivalent course training. Corrective Action(s): Ensure the Manager and at least one staff member on duty in the absence of the Manager holds valid FOODSAFE Level 1/equivalent course training. Correct within 1 month and provide an update to the Environmental Health Officer. Violation Score: 1

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

Comments

Permit to operate was posted in a conspicuous location. Other handsinks were adequately supplied. Walk-in-cooler and other refrigeration units were at or below 4 degrees C (40 degrees F). Gelato freezer in the bar area was at approximately 0 degrees C and it was empty of gelato. Manager informed they are keeping it empty until it can be re-serviced. Freezers should be maintained at or below -18 degrees C (0 degrees F). Pre-packaged gelato was stored inside a chest freezer in the kitchen area. Other freezer temperatures were satisfactory. Refrigeration units were equipped with thermometers. Hot-held food was at or above 60 degrees C (140 degrees F). Food products undergoing the cooling process were observed in shallow containers and were within the critical limit parameter for the cooling step inside the walk-in-cooler. Cooling time-temperature controls were reviewed: Cool cooked food rapidly from 60 degrees C (140 degrees F) to 20 degrees C (68 degrees F) within 2 hours and then 20 degrees C (68 degrees F) to 4 degrees C (40 degrees F) within 4 hours. Raw meat was stored on the lowest shelf inside the walk-in-cooler and ready to eat food products were stored on higher shelving units. Ice machine was in a clean condition at the time of inspection and the scoop was stored separately. Ventilation hood was in a clean condition. It was reviewed that in-use utensils should be washed, rinsed sanitized, and air dried at least every 4 hours between use, when subject to any potential contamination, and after final use. 2-compartment sink was supplied with hot running water. Two drain plugs were available. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. Chlorine test strips were available. Glasswasher iodine sanitizer residual was at least 12.5 ppm (measured at 12.5 ppm) at the plate level. *Manager is to obtain chemical test strips to monitor the concentration of the iodine sanitizer residual on a regular basis. 200 ppm Quaternary ammonium compounds sanitizer was available inside the labelled sanitizer spray bottles and from the dispenser. *Manager is to obtain chemical test strips to monitor the concentration of Quaternary ammonium compounds sanitizer on a regular basis. Pest control program through the mall was in place according to the Manager. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.