INSPECTION REPORT Health Protection KLIU-D49VX2

PREMISES NAME Sopra Sotto Pizzeria		Tel: (604) 423-3310 Fax:
PREMISES ADDRESS 4022 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE April 12, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Billy Kerasiotis		NEXT INSPECTION DATE April 19, 2024
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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit is not posted in a location that is visible to the public. Corrective Action(s): Post health permit in a conspicuous location. Date to be corrected by: April 19, 2024. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Inside door knob in the walk-in cooler has broken off. Staff cannot properly close the cooler door if someone is inside. This leads to leaving the cooler door open for longer periods than needed. Corrective Action(s): Repair the inside door knob so the cooler door can be closed properly if a staff member is inside. Date to be corrected by: April 19, 2024. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsink in the food prep area has no running hot water, cold water only. The hot water faucet is broken. Staff inform they have already called a plumber for repairs. In the mean time, staff are able to perform hand hygiene at the adjacent prep sink or the other handsink on the other end of the cook line. Corrective Action(s): Repair this sink so there is running hot AND cold water at all times. Date to be corrected by: April 19, 2024. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 4C > Line coolers: 3C and 4C > Prep cooler: 2C > Stand up freezer: -18C > Bar cooler: 5C (no PHFs) General: > Running hot and cold water is available. > All handsinks (pizza, bar, one end of cook line) are fully supplied with hot and cold water, liquid soap and paper towels - except for prep area handsink. See violation 308. > High temperature dishwasher had final rinse temperature of 75.4C at the plate level. > 200ppm QUATS sanitizer available in spray bottles. Ensure the pizza area has a sanitizer spray bottle. > Ice machine and ice well in sanitary condition. > Reviewed cooling procedures with staff - no concerns. Ensure all cooked foods are cooled according to the following: > 60C to 20C within 2 hours > 20C to 4C within 4 hours > Staff divide food into smaller portions to speed up cooling. Use a probe thermometer to check temperatures while cooling. > Meat slicer is cleaned and sanitized between uses when switching between slicing meat and cheeses. > Dough mixer and pizza paddles are cleaned and sanitized at the end of the day. > Vent hood filters are cleaned and sanitized weekly. > No signs of rodent activity at time of inspection. > Observed a minimal amount of fly activity mainly near the mop sink and in the hallway leading into the kitchen. > Staff are applying a fruit fly spray directly into the sinks/drains every night to minimize the issue. > If issue persists or worsens, call a professional pest control company for a targeted treatment. > Foodsafe certified staff on site - certificate expires July 29, 2028.