INSPECTION REPORT Health Protection SJEN-AF3UZC

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 October 25, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jack Lamont		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted 3 sauce bottles sitting on ice cubes in a container. Only the bottom of the sauce bottle was cold. Corrective Action(s): Discarded during the inspection. Ensure to put the sauce bottles in the ice water bath so that entire bottle surfaces get cold hold. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Front kitchen hand sink: soap dispenser not functioning properly 2. Pizza oven hand sinks: paper towels were missing 3. Cafe (NOSH) hand sink: paper towel was missing 4. Lounge hand sink: a container was in the handsink basin Corrective Action(s): Ensure all handsinks are equipped with liquid soap and paper towel. Also, never block handsinks with any objects at all time. The chef promised to have 3 paper towel set ups in the pizza oven bar. Repeating of the same infraction will result in further enforcement actions taken by the Health Dept. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ice machine: clean the inside of the ice machine regularly as per the sanitation plan. 2. NOSH cafe: remove unused items and clutter from the cabinet under the espresso machine. Corrective Action(s): Given today to correct the above infractions. Violation Score: 3

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

Comments

Kitchen: Line coolers @ 4-5oC Hot holding @ 60oC or above Walk in cooler @ 4-5oC Walk in freezer @ -19oC Sanitizer in spray bottles @ 200ppm QUAT Dishwasher @ 71oC on plate level detected Pizza oven bar: Line coolers @ 4oC Sanitizer in spray bottles @ 200ppm QUAT Glass washer @ 12.5ppm Iodine detected NOSH Cafe: Undercounter coolers @ 4oC Display cooler @ 4oC Sanitizer bottle @ 200ppm QUAT Lounge: Undercounter coolers @ 4oC Glass washer @ 12.5ppm Iodine detected Sanitizer bottle @ 200ppm QUAT **NOTE** 1. NOSH Cafe: select and use 1 designated sink only. There are 2 handsinks installed in the food display case. Decommission another sink that will not be in use. 2. Lounge: fruit cutting only is allowed in the lounge. As discussed, the small countertop space beside the draft will be used as a fruit cutting area. 3. Dishwasher and glasswashers: these units must be checked daily by the staff. Final rinse temperature (dishwasher) and Iodine level (glass washer) to be checked to reach at its required temperature or level.