INSPECTION REPORT Health Protection ECAO-BDPV8Y

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 July 2, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jack Lamont		NEXT INSPECTION DATE July 04, 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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: All three preparation cooking line coolers are too warm: Left (pasta) preparation cooler: internal temperature of sauce 13.4 deg C Middle (grill) preparation cooler: internal temperature of cream 14.5 deg C Right (salad) preparation cooler: internal temperature of dressing 15.5 deg C Walk-in cooler internal temperatures of pasta sauce 9 deg C, cream 9.4 deg C, chicken stock 9.8 deg C A check of the daily temperature logs indicate no readings in over 3 days Corrective Action(s): Discard all perishable in the three preparation cooler units immediately Operator adjusted thermostat of Walk-in cooler to the coldest setting Serviceman was called for immediate service of the units NOTE: fridge temperature infraction was also noted in the routine inspection back in January 2019, continued issues here will require increased enforcement Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: All three preparation line coolers are too warm air and internal temperatures are ranging between 11-16 deg C Walk-in cooler too warm air and internal temperature ranging between 8-11 deg C Corrective Action(s): Repair all units Violation Score: 15

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

Comments

NOTE: dropped off outstanding Health Permit fee letter Temperature Controls: -Dessert preparation cooler 3 deg C -Undercounter 2-door next to ice machine 4 deg C -Undercounter 2-door next to salad prepartion cooler 3 deg C -Stove undercounter cooler 4 deg C -Bar coolers at or below 4 deg C -Hot held foods at or above 60 deg C -High temperature washer final rinse >71 deg C at plate level as per thermolabel Chemical Controls: -Iodine sanitizing glasswasher >12.5ppm as per test strips -QUAT sanitizer buckes >200ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation good -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 Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access