INSPECTION REPORT Health Protection LKIM-BAMN87

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 498-3900 Fax:
PREMISES ADDRESS 1001 - 10355 152nd St Surrey, BC V3R 7G1		INSPECTION DATE March 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chelsea Johnston		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Post Permit in such a way that public can easily view the Permit. . Corrective Action(s): Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Staff observed to place purse on food preparation surface. Take out coffee observed in food preparation area. . Corrective Action(s): Ensure items that have not been cleaned and sanitized do not enter into food preparation areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Internal cavity of ice machine requires cleaning due to mould growth Back wall behind dishwasher requires cleaning. Two blades for food processor require cleaning. - CORRECTED DURING INSPECTION . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - EXCELLENT WORK! - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - Dry food items stored in pest proof containers - Proper cooling procedures observed - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.