INSPECTION REPORT Health Protection JAHN-B8PUCQ

PREMISES NAME Paliotti's Ristorante Italiano		Tel: (604) 463-8926 Fax:
PREMISES ADDRESS 12018 Edge St Maple Ridge, BC V2X 6G4		INSPECTION DATE January 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gabriel Paliotti		NEXT INSPECTION DATE January 30, 2019
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 = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed some growth of biofilm inside the ice machine. Corrective Action(s): Clean and sanitize the interior of the ice machine and store the ice scoop in a clean container. Violation Score: 5

Non-Critical Hazards: Total Number: 3

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Observed cracked eggs stored in a cooler. The operator noted that he gets eggs supplied from a local farmer. Corrective Action(s): Discard all dirty and cracked eggs. Ensure that foods are supplied from approved sources. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The operator applied glue to the side of one of the compartments in 3 compartment sink to stop leaking. Corrective Action(s): All surfaces in food service establishment are required to be durable, smooth, and easily cleanable. Repair the noted compartment of the sink. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some coolers are not equipped with thermometers. Corrective Action(s): Ensure that all coolers are equipped with working thermometers to ensure that temperature monitoring is done at least twice daily. Coolers must maintain 4C or below. Violation Score: 1

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

Comments

- Hot & cold running water is provided - Handsink is stocked with liquid soap and paper towels - Low temp dishwasher produced 100ppm chlorine residual at plate's surface - Temperatures of refrigeration units were adequate (4C coolers, <-18C freezers) - Pest control service is received on a monthly basis - No pest activity noted at the time of inspection - No hot holding at the time of inspection - Foods are stored off of floor - No expired foods observed at the time of inspection ATTENTION: - The current QUAT sanitizer the operator is using is too strong. >400ppm QUAT residual detected in the sanitizer bottle. As per the manufacturer's instructions, rinse is required with potable water. Acceptable level of QUAT sanitizer is 200ppm in Food Service Establishment, which should not require additional rinsing after application. Obtain a sanitizer that is approved for use in Food Service Establishment. - Re-locate elastic bands and other items unrelated to food handling to prevent potential physical contamination of foods. - Provide a copy of valid FOODSAFE level 1 certificate at the next routine inspection