INSPECTION REPORT Health Protection SDHI-CF6T8S

PREMISES NAME Famoso Italian Pizzeria & Breakfast Trattoria		Tel: (778) 537-1974 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE June 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Azim Hajee		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottles (X2) measured at 400 ppm QUATS concentration during time of inspection. Staff discarded the sanitizer from the spray bottles during time of inspection and prepared QUATS sanitizer in sanitizer pails with wiping cloths. QUATS sanitizer in pail measured at 200 ppm QUATS concentration. Corrective Action(s): Prepare fresh sanitizer in spray bottles with the sanitizer from the dispenser at the 2-compartment sink. Check sanitizer strength with available test strips to ensure santizer is at 200 ppm QUATS concentration. High concentration of QUATS sanitizer used for food contact surfaces, equipment and utenils (400 ppm) can lead to chemical contamination of food. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 4'C - Cooking line coolers (top and bottom) at or below 4'C - Undercounter prep freezer #1 at back at -19'C - Undercounter prep freezer #2 at back at -18'C - Hot-holding units at or above 60'C *REMINDER: temperature log is not available for verification of cooler and freezer temperature monitoring. Ensure temperature log is maintained as per approved food safety plan and available on site to be verified next inspection. 2. Sanitation: - General sanitation of premise is excellent during inspection - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - Chemical glasswasher at bar measured at 100 ppm chlorine concentration at glass surface with test strip - 2-compartment sink available with drain plugs and QUATS dispenser nozzle measured at 200 ppm QUATS concentration - QUATS and chlorine test strips available on site - Ice machine maintained in good sanitary condition with scoop placed outside the machine - In-use utensils are changed every 2 hours (Note: keep in-use utensils in ice water to prevent time-temperature abuse and bacterial growth transfer from contaminated room temperature water to food) - No signs of pests during time of inspection *REMINDER: submit a sanitation plan for the ice machine ensuring it is cleaned and sanitized as per manufacturer instructions to prevent mold build up. 3. Storage: - All food observed protected from potential contamination - All food observed stored at least 6 inches off the floor and covered - Raw meat observed stored separate from ready to eat foods - First-in-first out method implemented - date labels available on food containers - Chemicals stored away from food 4. Administration: - FOODSAFE level 1 trained operator available on site - Staff observed wearing clean uniforms Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.