INSPECTION REPORT Health Protection SSZO-C49USG

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 23, 2021	TIME SPENT 2 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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut lemon, cut lime, orange slices, and cubed pineapples are noted in containers at bar, with ice at the bottom. Corrective Action(s): Perishable items should be maintained at 4oC at all times. Place food containers in a bigger bin with ice all around each containers. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): An empty pitcher is placed inside one of the handsinks at bar. Corrective Action(s): Ensure all handsinks are free of items, and accessible at all times Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A container of brussel sprouts is placed right underneath paper towel dispenser. Water can be dropped onto food while staff trying to grab paper towel. Corrective Action(s): Move brussel sprouts to another location to avoid contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: -->ventilation exhaust filters -->deep fryers (bottom compartment) -->floor around and behind prep coolers P1, P2, and GM Corrective Action(s): Clean the above noted areas Violation Score: 3

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

Comments

Health permit is posted 3-door prep cooler (P1): 2.8oC 3-door prep cooler (P2): 3.1oC 3-door prep cooler (GM): 2.5oC 3-door prep cooler (Dessert): 2.2oC 2-door undercounter cooler (Prep): 3.8oC 2-door undercounter cooler (Function): 1.6oC Walk-in cooler: 1.2oC Bar coolers: 0.8oC and 3.2oC Pizza prep coolers: 2.0oC and 2.6oC Walk-in freezer: -18oC Chest freezer: -10oC Hot holding: 63oC to 71oC Temperatures are monitored and recorded Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Glasswasher final rinse reaches at least 12.5ppm iodine on glassware Quats sanitizer in bucket and spray bottles noted at 200ppm Note: 1. Ensure toppings at top compartment of coolers are not overfill to the top 2. Pooling of water is noted around 2 of the undercounter coolers, ensure coolers are checked General Covid-19 comments: Occupancy limit is posted Symptom check sign is posted Mandatory mask sign is posted Floor markers available in facility Hand sanitizer is present in facility Plexiglass is noted at reception Tables in use are at least 2m apart High touch surfaces are disinfected frequently Grassroots Quat Disinfectant (DIN #02410613 with a contact time of 10 minutes) is used as disinfectant Health screening of workers is implemented A copy of Covid-19 Safety Plan is available on-site