INSPECTION REPORT Health Protection AHEN-CPNUWJ

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 498-3900 Fax:
PREMISES ADDRESS 1001 - 10355 152nd St Surrey, BC V3R 7G1		INSPECTION DATE March 6, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Chelsea Johnston		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer spray bottles measured at 0 ppm in the kitchen. Corrective Action(s): Staff refilled the spray bottles with 200 ppm QUATS sanitizer from the dispenser and sanitized preparation surfaces during the inspection. QUATS test strips were available on-site. Ensure to monitor the QUATS sanitizer with test strips and maintain its' concentration in accordance with the manufacturer's specifications to effectively sanitize surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar cooler containing a jug of milk and creamers was at 6 degrees C at the time of inspection. Corrective Action(s): Adjust, re-service, or repair the bar cooler to maintain a temperature at or below 4 degrees C if it is to be used to contain cold potentially hazardous food; Correct within 2 weeks and contact the Environmental Health Officer for a follow up inspection. . Ensure cold potentially hazardous food (e.g. milk and creamers) are stored at or below 4 degrees C; Effective immediately. Milk and creamers were transferred to another cooler at or below 4 degrees C. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the General Manager's absence, no staff on shift held valid FOODSAFE Level 1 or equivalent course training. Kitchen Manager on shift held a course certificate with EBH Food Manager's Course stated on it from Alberta and informed that they had taken this course more than 5 years ago. Second staff member informed they did not hold valid FOODSAFE level 1 or equivalent course training. Corrective Action(s): Ensure that at least one staff member on duty holds valid FOODSAFE Level 1 or equivalent course training in the Operator's absence. Ensure enough staff take FOODSAFE level 1 or equivalent course training to fulfill this requirement; Correct within 1 month and provide an update to the Environmental Health Officer. . Refer to www.FOODSAFE.ca for information on FOODSAFE Level 1 courses. Refer to the current BCCDC "Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1 As of February 18, 2020" document for information on courses considered equivalent to FOODSAFE Level 1. Violation Score: 1

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

Comments

Handsinks were properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Kitchen Manager was washing his hands properly. Walk-in-cooler and other refrigeration units in the kitchen were at or below 4 degrees C. Freezer temperatures were satisfactory. Hot-held soups were at or above 60 degrees C. Proper cooling methods were observed. Soup (measured at 60 degrees C internal temperature) was being cooled rapidly in an ice water bath in the prep. sink. Kitchen Manager informed he portions out the soup into shallow containers before transferring it into the walk-in-cooler. Cooling time-temperature controls were reviewed: Cool food rapidly from 60 to 20 degrees C or less internal temperature within 2 hours maximum and then 20 to 4 degrees C or less internal temperature within the next 4 hours. Note: Under-the-counter freezer contains ice build-up inside it, which should be defrosted. Dishwasher final rinse chlorine sanitizer was at or above 50 ppm (measured at 100 ppm) at the plate level. Glasswasher final rinse iodine sanitizer residual was at 12.5 ppm at the plate level. 200 ppm QUATS sanitizer was available in the sanitizer spray bottle in the bar area. Test strips to monitor the concentration of QUATS, chlorine, and iodine sanitizer were available. Ice machine was in a clean condition. Deli slicer and vegetable chopper were in a visibly clean condition. Food storage areas were clean and organized. No signs of recent pest activity were evident at the time of inspection. Note: Dipper well was turned off in the bar. Gelato scoops were observed stored in a clean empty container. It was reviewed to either store the gelato scoops between use under cold running water or to clean and sanitize the scoops at least every 4 hours between use and after final use each day. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.