Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-AZ2SXQ
PREMISES NAME
Emilio Finatti Sicilian Pizzeria		Tel: (604) 542-2522
Fax:
PREMISES ADDRESS
5 - 15223 Pacific Ave
White Rock, BC V4B 1P8		INSPECTION DATE
May 23, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Tony Tapsas		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 302 noted on Routine inspection # JELR-AW5UZB of Feb-19-2018
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Slicer used to slice produce etc. has food debris on the back of the blade and in the upper guard area.)

Code 302 noted on Routine inspection # JELR-AY8Q4R of Apr-27-2018
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (The meat slicer has not been used today but has food debris at the back of the blade.)

Code 205 noted on Follow-Up inspection # JELR-AYBSLJ of Apr-30-2018
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Large container of shredded cheese with sealed lid - cheese temperature is above 4 C.)

Code 302 noted on Follow-Up inspection # JELR-AYBSLJ of Apr-30-2018
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Repeat violation: The meat slicer is not clean and has not been used today. Food /debris noted on the back and front of the blade.)
Comments

Follow up inspection.
Cheese is being cooled without lid in cooler. Once cold, cover to protect from contamination.
Keep daily records for cooler temperatures (4 C).
Meat slicer is in use. Owner advises it is washed using a scrub brush, rinsed, and sanitized after use or every 4 hours.
Post instructions for staff.
Continue with regular cleaning. Follow a routine, written cleaning schedule.