INSPECTION REPORT Health Protection JELR-B88V43

PREMISES NAME Emilio Finatti Sicilian Pizzeria		Tel: (604) 542-2522 Fax:
PREMISES ADDRESS 5 - 15223 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE January 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tony Tapsas		NEXT INSPECTION DATE January 11, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There is no final sanitizing rinse for utensils being washed in the dishwasher. The maximim temperature does not reach 71 C and there is no chlorine detected on the utensils after the final rinse (even after priming the chlorine feed line). Corrective Action(s): Immediately wash, rinse, sanitize, and air dry all dishes and utensils. For sanitizing by hand, use 1 tsp per litre of water to create a 100-200ppm sanitizing solution in the sink. Soak utensils for 2 minutes and then air dry. Do not use the dishwasher to sanitize until it can provide a final sanitizing rinse of 50ppm. Use test strips to verify the chlorine concentration daily. Use sanitizing solution on all food contact surfaces and food equipment every 2 - 4 hours when in use. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning requires improvement. Corrective Action(s): Follow a routine cleaning schedule that includes cleaning under shelves and equipement. Clean walls, ceiling, and staff washroom. Counters etc. are to be cleaned and sanitized every 2 - 4 hours. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: See above. Corrective Action(s): Dishwasher is to be repair to provide a final sanitizing rinse (50ppm). Violation Score: 3

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

Comments

Coolers are at 4 C or colder. Defrost the front display cooler. Upright 2 door Habco cooler has water leaking from the top inside - repair and ensure that food is covered to protect from contamination (food today is covered). ***Blue cheese in upper insert of 2 door prep cooler is above 4 C - store cheeses inside the cooler and do not bring out cheeses unless they will be used within 2 hours. Keep daily temperature records for all coolers. Keep food safety plans and sanitation plan/cleaning schedule on site. Produce - staff advises this is washed if not already pre-washed and ready to use. Hand washing station has liquid soap and paper towels. Commercial dishwasher - see above. Wiping cloths - a sanitizing solution was set up during inspection and is used to sanitize wiping cloths (200ppm chlorine detected - good). Sanitize all utensils, cutting boards, counters, and food contact surfaces every 2 - 4 hours. Meat slicer to be washed, rinse, sanitized (use 200ppm chlorine), and air dried after each use or every 2 - 4 hours. Staff washroom door is closed. Liquid soap and paper towels provided. Note: Check you Food Safe Level 1 (Basic) certificate. A refresher course is required to renew certificates that now expire after 5 years. Search "Food Safe Refresher" or www.foodsafe.ca Refresher.