INSPECTION REPORT Health Protection AHEN-CXLTKG

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 498-3900 Fax:
PREMISES ADDRESS 1001 - 10355 152nd St Surrey, BC V3R 7G1		INSPECTION DATE November 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chelsea Johnston		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Less than 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was measured in the spray bottles. Corrective Action(s): Kitchen Manager setup 200 ppm QUATS sanitizer in the spray bottles to sanitize surfaces. QUATS test strips were available. Ensure to monitor and maintain the concentration of QUATS sanitizer at 200 ppm in accordance with manufacturer's specifications throughout operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A knife was observed being wiped with an absorbent cloth prior to being used to slice a sandwich. . 2. Ice scoop was stored in a container that also contained a sink plug with a rubber stopper. Corrective Action(s): 1. Discontinue practice of wiping knives (food contact surfaces) with absorbent cloths to protect them from any potential contamination. It was discussed that knives (in-use utensils) can be rinsed with running potable water between use and dried with a single-use paper towel between use on the same types of ready-to-eat food products, however require to be washed, rinsed, sanitized, and air dried at least every 4 hours between use on the same types of ready-to-eat food products, if subject to any incidental contamination, and after final use each day. Kitchen Manager switched to rinsing the knives and wiping them with single-use paper towels for slicing the prepared sandwiches during the inspection. Kitchen Manager removed the wiping cloth from the prep. area and placed it into the laundry machine. . 2. Kitchen Manager washed and sanitized the ice scoop through the dishwasher and placed it into a clean separate designated container. Ensure the ice scoop is stored in a clean container between use and separately from the drain stopper to protect it from any potential contamination. Violation Score: 9

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

Comments

Handsinks were supplied properly. Walk-in-cooler and other refrigeration units were at 4 degrees C or less. Freezer temperatures were satisfactory. Hot-held soup and meatballs were at least 60 degrees C. Cooled soups were at 4 degrees C or less in the walk-in-cooler. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. 2-compartment sink was operational. Two sink plugs were available. Prep. sink was operational. A sink plug was available. Glasswasher final rinse iodine sanitizer residual was at 12.5 ppm. No signs of recent pest activity was evident at the time of inspection. Ventilation hood panels appeared clean. Light bulbs were encased in shatter-resistant covers in the walk-in-cooler and above the cook line. Kitchen Manager on shift held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification Program, expiration date: April 29, 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.