INSPECTION REPORT Health Protection ABAI-AW6QV5

PREMISES NAME Cucina		Tel: (604) 291-9373 Fax: (604) 291-1333
PREMISES ADDRESS 4150 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE February 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rino Cioffi		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 No Sanitation Plan [s. 24] Yes No
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): A) Sanitizer in spray bottles available in the back. No sanitizer available in the front area at time of inspection. Also noted several wiping cloths on the counters. B) Did not detect any sanitizer in 3rd compartment of ware washing sink at time of inspection. No concerns with concentration of sanitizer at the source. Instructed dishwasher to drain the 3rd compartment and refill it with sanitizer solution of adequate concentration. Test strips were available. Corrective Action(s): A) Ensure sanitizer solution is readily available in each food preparation/handling area. If reusable cloth towels are used to wipe the food contact surfaces, they should be stored in a container of sanitizer solution to prevent to growth of bacteria. Otherwise, single use paper towels should be use to wipe if sanitizer will be applied via spray bottle. B) Ensure dishwashing staff are trained to check sanitizer concentration. Highly suggest developing a log to keep staff accountable. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted trays of chicken being stored on top of garbage can bins before transferring into the oven. B) Door to staff washroom opens into food preparation area Corrective Action(s): A) Garbage bins are not food counter/preparation areas and are not sanitary. Do not store trays of food on top of garbage bins. B) Install self closing hinge/device on staff washroom door. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted burned flooring by the hand sink/back oven area. B) Hand wash station in the back preparation area has been relocated further down the wall. Health approval not obtained for this change. Corrective Action(s): A) Repair/replace damaged flooring. All surfaces are to be smooth, durable and washable. B) Submit floor plans for formal approval. Ensure all necessary permits from the City of Burnaby have been obtained. Violation Score: 1

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. Ensure staff are mindful about not blocking hand wash stations with large garbage bins. Observed good hand washing practices at time of inspection. All coolers 4⁰C or less (upright two door in the back, under counter coolers, upright one door cooler, open face display in retail area...etc) Freezers less than -18C (three door freezer in retail area, undercounter freezer...etc) All hot holding higher than 60⁰C (soup in urn, foods in heating table with heat lamps above: arranccini, sausages, potatoes..etc) Premises is no longer 'hot holding' the pizza and is made per order for the customers. Note: Temperature logs developed with corrective actions. However, some monitoring and corrective action information is missing to complete the document in order to obtain formal approval. Contact the undersigned for more information. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Proper cooling procedures were taking place at time of inspection. Foods spread out over large trays. Ensure foods are cooled as quickly as possible to 20C at room temperature within 2 hrs. Then transfer to cooler unit to cool from 20C to 4C within 4 hrs. General sanitation satisfactory. No obvious sign of pest infestation noted. Back door to premises was closed at time of inspection. Note: Ensure food equipment stored outside of the first back door to kitchen are properly washed and sanitized before use. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Manual ware washing procedures reviewed at time of inspection – no concerns. Drain plugs available.