INSPECTION REPORT Health Protection JELR-AQAUBG

PREMISES NAME Emilio Finatti Sicilian Pizzeria		Tel: (604) 542-2522 Fax:
PREMISES ADDRESS 5 - 15223 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE August 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Tapsas		NEXT INSPECTION DATE August 18, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of cheeses for salads and salad dressings are above 4 C in the small 2 door prep cooler (air temperature 9 C and cheese temperature in top inserts higher than 15 C). Corrective Action(s): Immediately discard potentially hazardous foods (low acid dressings and cheeses) that have been above 4 C for more than 2 hours. Do not store any potentially hazardous foods in this cooler unless it can keep them at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temp commercial dishwasher has no detergent (bottle empty and dishes are not coming out clean) and there is no chemical sanitizer detected after the final rinse (0 ppm). Corrective Action(s): Immediately sanitize manually after utensils are washed and rinsed. You can use 100-200ppm chlorine (1 ounce domestic bleach per gallon water or 1 tsp per litre), soak for 2 minutes and then air dry. Fix dishwasher and use to sanitize only when it can provide a minimum of 50ppm chlorine measured after the final rinse. Test papers are to be used to verify. Add more chlorine sanitizer for the wiping cloths (10 ppm detected and 100 ppm required). Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): A thorough cleaning of the premises is required to remove food debris, etc. Clean walls, floor, equipment, shelves, etc. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Corrective Action(s): Provide an accurate indicating thermometer for the small two door salad prep cooler and the front salad display cooler. All coolers to have an accurate inside thermometer to verify temperatures (4 C /40 F or colder required). Violation Score: 1

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

Comments

Hand washing station has liquid soap and paper towels. Reviewed procedures for the salads: romaine lettuce requires washing prior to consumption as it is not pre-washed. Clean and sanitize sink before use for food prep.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-AQAUBG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Partial 08/18/2017 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Provide transfat information for garlic spread.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment