INSPECTION REPORT Health Protection CTIN-B8ERVQ

PREMISES NAME Cotto Enoteca Pizzeria		Tel: (604) 299-8002 Fax: (604) 299-8067
PREMISES ADDRESS 6011 Hastings St Burnaby, BC V5B 1R8		INSPECTION DATE January 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andy Mollica		NEXT INSPECTION DATE January 28, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): The apex (ciabatta) flour bin contained a live silverfish inside. See photos. Corrective Action(s): Directed kitchen manager to discard the flour. Go through all the bins to ensure there is no pest inside as some bins were too heavy to be inspected (bags of bulk items on top of the container). Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A used block of unsalted butter was left on top of a shelving area in the back kitchen and was measured at 24C. Corrective Action(s): Unsalted butter discarded. Ensure not to leave unsalted butter at room temperature over 2 hour preparation time. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tomato sauce and meat balls stored inside the hot holding unit was measured at 42C. Sous vide eggs were left to hot hold at 57C. Corrective Action(s): Kitchen manager informs that he usually reheats the tomato sauce and meatballs over the stove and was able to do so upon request. Both items were measured at 63C in the hot holding unit after proper reheating. Sous vide eggs temperature were adjusted to 63C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several of the sanitizer buckets or spray bottles were measured at 50-100ppm Quats sanitizer only. Quaternary ammonium sanitizer dispenser was able to dispense 200ppm. Corrective Action(s): Directed staff to refresh the Quats sanitizer. Please use Quats test strips to verify there is 200ppm adequate for use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: One live silverfish was found in the apex flour bin. Corrective Action(s): Clean the flour room flooring and shelving units to ensure there is no other pest activity. No other pests were noted at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen exhaust has collected heavy dust and grease. Corrective Action(s): Please have the professional company come in to service the exhaust hood asap. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Stand up cooler light is broken. 2) Dim lighting over back kitchen (above sandwich preparation station). Corrective Action(s): Please replace noted lighting. Violation Score: 1

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Prep coolers X3 in the front: <4C Reach in cooler in the front: 3C Walk-in cooler: 3C Walk-in freezers X 2: -14 to -16C Dishwasher (low temp): 100ppm chlorine available *no readings done for dishwasher - repeat. Please have staff start checking and recording dishwasher daily as discussed. Quats sanitizer at dispenser: 200ppm Stainless steel scoops with handles were obtained for bulk food in the center of the kitchen (by sandwich station) *remind staff to store the scoops with handles exposed, not in contact with the food product Meat slicers appear to be maintained in a sanitary condition Ice machine kept in sanitary condition, scoop stored outside Bar fridges: <4C (ones contain milk) Wiping clothes fully submerged in Quats sanitizer (bar staff uses the bucket beside utensils to wipe milk frother) Alcohol/soda fridges: 6C Beer cooler: 8C Glasswasher: 12.5ppm iodine available *test strips onsite did not change colour, please call technician to bring you a new test strip within expiry date if the existing one is not working Aggressive Pest Control reports reviewed onsite; no sightings noted around hot water tank at this time City of Burnaby sign to refrain from using upstairs lounge are still posted Health operating permit is posted ***Please have today's kitchen chef renew Foodsafe Level 1 and e-mail me the certificate when completed. Main chef's Foodsafe certificates has been e-mailed and received by the Health Unit.