INSPECTION REPORT Health Protection SDHI-CPNVGF

PREMISES NAME Famoso Italian Pizzeria & Breakfast Trattoria		Tel: (778) 537-1974 Fax:
PREMISES ADDRESS 15865 Croydon Dr Surrey, BC V3S 2J6		INSPECTION DATE March 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Azim Hajee		NEXT INSPECTION DATE 5 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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical glasswasher at bar measured at 0 ppm chlorine concentration with test strip. Operator placed solution into the sanitizer bottle during inspection. Sanitizer later measured at 50 ppm chlorine concentration with test strip. Corrective Action(s): Replace chlorine sanitizer bottle more frequently. Ensure to verifiy sanitizer strength of both dishwashers at least once per day with available chlorine test strips. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station at the bar is not supplied with liquid soap during inspection. Staff has ordered a soap dispenser for the bar area. Staff is told to use the hand washing station in the kitchen temporarily. Corrective Action(s): Place a soap dispenser at the hand washing station at the bar. Ensure all designated hand washing stations are supplied with hot and cold running water, liquid soap and paper towel at all times. To be corrected by: immediately Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - All drawer coolers at or below 4'C - Preparation and sandwich coolers at or below 4'C (top and bottom) - All freezers at or below -19'C - No hot-holding observed during inspection - Temperature logs are maintained - good! - Ventilation canopy observed in sanitary condition - General sanitation of premise is good during inspection - Hand washing stations in kitchen and washrooms are supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 50 ppm chlorine concentration with test strip - QUATs sanitizer in spray bottles (X3) measured at 200 ppm QUATs concentration with test strip - Ice machine observed in good sanitary condition - No signs of pests during inspection - All food observed covered and stored at least 6 inches off the floor - Good organization in walk-in cooler - First-in-first-out method is in use - FOODSAFE Level 1 trained staff is available on site Notes: - Report will be emailed to the operator Please contact the health inspector for any questions or concerns.