INSPECTION REPORT Health Protection 245314

PREMISES NAME Artista Pizzeria		Tel: (604) 465-4610 Fax:
PREMISES ADDRESS 102 A - 19141 Ford Rd Pitt Meadows, BC V3Y 2P8		INSPECTION DATE July 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nick Soriano		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 = 0

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): High temp dishwasher is not working. Manual warewashing being done. No sanitizer present at time of inspection. Adequate warewashing is required to reduce/eliminate pathogens on food contact surfaces. Fix the high temp dishwasher. Manual warewashing requires washing the dishes with soap and water, rinsing with warm water, then dispensing into sanitizer solution for 2 minutes, then air drying Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dry food storage has too many items stored on the floor and cluttered all over the area. This may lead to harboring of pests. clean this area and remove items that don't need to be in there; ensure everything is stored on shelves at least 6 inches from the ground Date to be corrected by: 1 week Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas under shelving units and prep table observed to have build up of food debris and dust. This may lead to harboring of pests. Clean the mentioned areas frequently. Corrective Action(s):

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

Comments

Make sure that the meat slicer is cleaned and sanitized every 4 hours General sanitation ok Hand washing stations stocked with soap, paper towels and hot/cold running water Chlorine sanitizer at 200ppm being used in spray bottle Fix the high temp dishwasher; use manual warewashing now Cooler temperatures <4C; freezer temperatures <-18C