INSPECTION REPORT Health Protection ECAO-BR2Q7C

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 June 29, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jack Lamont		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw shelled egg flats stored above ready-to-eat foods in Walk-in cooler Corrective Action(s): Store raw meats/seafoods/eggs below other foods or on a separate shelving rack entirely Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -One fridge: stove 2-door undercounter showing air temperatures of 8.7 deg C Operator is aware of this fridge and the foods are being iced down and with a turnover period of no longer then 1 hour as per operator -do not exceed 2 hours otherwise discard the food Serviceman scheduled to come in either this afternoon or tomorrow -2 light panels in the back kitchen area are missing the standard light covers Corrective Action(s): -All fridges must maintain foods at or below 4 deg C -repair fridge -Place back the light covers or use plastic tube covers for the fluourescent lights Violation Score: 3

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

Comments

Temperature Controls: -"Grill" preparation fridge 2 deg C -"GM" preparation fridge 3 deg C -"Pastry" preparation fridge 4 deg C -Walk-in cooler 2 deg C -2-door undercounter next to ice machine 3 deg C -2-door undercounter next to washer 4 deg C -2-door left side bar display 3 deg C -2-door right side bar display 4 deg C -bar left side preparation 3 deg C -bar right side preparation 4 deg C -High temperature washer final rinse at plate level 74.8 deg C Chemical Controls: -Glasswasher >12.5ppm iodine residual as per test strips -QUAT sanitizer bucket >200ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation -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 NOTE: Reviewed COVID-19 protocol: -plexiglass dividers at tables/booths enabling back-to-back seating -all workers are wearing masks ask kitchen staff cannot physical distance 2m at all times -enhanced cleaning and disinfecting in place -dining chairs, POS pad -temperature checks taken and separate entrance for service providers -tables/chairs removed from dining areas for physical distancing 2m