INSPECTION REPORT Health Protection LQUN-CBYT6G

PREMISES NAME Giancarlo Italian Deli		Tel: (604) 931-0556 Fax: (604) 931-0557
PREMISES ADDRESS A/B - 1115 Austin Ave Coquitlam, BC V3K 3P4		INSPECTION DATE February 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robert Aiello		NEXT INSPECTION DATE 12 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Domestic dishwasher is used to wash cutlery, dishware, and small cookware. The dishwasher does NOT hold the ANSI 184 stamp which indicates it has sanitizing capabilities. The items placed in the domestic dishwasher are not being sanitized, and pathogens can survive. Corrective Action(s): Stop using the domestic dishwasher as it does not sanitize dishes OR, once the dishes have been washed by the domestic dishwasher, they must be taken out and fully submerged in a bleach water solution in the 3-comp sink for sanitizing. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -17C or colder; hot holding unit was 80C; and thermometers present. - 3-comp sink used for dishwashing. A domestic dishwasher is present to clean cutlery and small dishware. These items require to be sanitized after going through the dishwasher, as there is no "sanitizing" cycle on the dishwasher and it doesn't have the ANSI 184 designation. - Bleach solution in spray bottles had [Cl2] >200ppm. Add 1/2 capful of bleach to 500mL (fill spray bottle) of warm water. Change or use this solution up in 2-3 days and then make a new batch up. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Foods stored in food grade containers; labeled; date coded; food stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on racks or shelves. - General sanitation level is good. Improvement needed in hard to reach areas (walls behind or under tables and equipment), and detailed cleaning of the facility is needed (legs of sinks, tables, & shelves; walls; etc.). - No signs of pests. - Owner's daughter is the only FoodSafe certified staff (certificate expires Nov. 2022). Ensure to complete the refresher course prior to your certificate expiring, and it is highly recommended that other staff members obtain the certificate incase the owner's daughter is unable to attend work. - No expired foods in use or for sale. FIFO rules being followed. - Labels on prepackaged, frozen pizza dough are missing. Proper labels must be placed on all prepacked food items, the labels must contain the following infor: Name of store/manufacturer Address of store/manufacturer Name of the food product List of ingredients in the food product Weight of the food product Best before or expiration date - COVID-19 safety plan in place: masks worn by staff and patrons; signs posted on entry doors; hand sanitizer available. - Discussed inspection results with the owner, no signature obtained due to the pandemic.