INSPECTION REPORT Health Protection ECAO-AYRV9G

PREMISES NAME Trattoria Italian Kitchen Burnaby		Tel: (604) 424-8779 Fax: (604) 424-8780
PREMISES ADDRESS 102 - 4501 Kingsway Burnaby, BC V5H 0E5		INSPECTION DATE May 14, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jack Lamont		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Reused towels are observed left on countertops. NOTE: this was observed in the previous routine inspection -Ice wand left on top of goods in Walk-in freezer Corrective Action(s): Leave your reused towels in a sanitizer solution maintained at >200ppm after they are rinsed to better prevent bacterial growth and recontamination of food contact surfaces NOTE: obtain QUAT test strips to test your sanitizer solutions regularly -Dishwash the ice wand -store the ice wands in a clean container/bag (as it is going directly in the foods) Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2 stove bulbs are missing shatter shields Corrective Action(s): Replace Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Dishwasher temperature daily logs not being maintained Corrective Action(s): Maintain daily dishwasher temperature checks for the rinse cycle Violation Score: 1 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Lone dishwasher is reusing a filthy towel draped over his shoulder Corrective Action(s): Worker is to not reuse towels to wipe hands or clean down counters with it. Ensure you are reminding/observing the worker is washing hands properly between handling dirty and clean dishware Violation Score: 3

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

Comments

NOTE: operator to install an additional paper towel dispenser and soap dispenser at 2-compartment sink next to washer NOTE: when cooling down foods do not leave buckets completely wide open -cover and leave a small gap for the steam to release Temperature Controls: All fridges good at or below 4 deg C Hot held foods good at or above 60 deg C High temperature washer at 71.8 deg C plate level Chemical Controls: Sanitizer spray bottles >200ppm QUAT residual Glasswasher >12.5ppm Iodine residual Daily tracking sheets maintained for fridges, and glasswasher General Sanitation In-Use Utensils changed every 1.5-2 hours as per operator NOTE: also maintain them in ice water -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: yes Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AYRV9G
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment