INSPECTION REPORT Health Protection JPAK-B8WUN2

PREMISES NAME Bozzini's Restaurant (Chilliwack)		Tel: (604) 792-0744 Fax:
PREMISES ADDRESS 4 - 45739 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE January 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John Asprakis		NEXT INSPECTION DATE 6 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 = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed spoons and other utensils by prep cooler near cashier is in stagnant water at room temperature. Corrective Action(s): Required operator to wash and sanitize the utensils, and have them stored in ice water during usage Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: White cutting boards used at the main kitchen area are damaged and had numerous crevices which make them hard to clean and sanitize. Black stains on the boards make it difficult to visually check for its sanitary conditions Corrective Action(s): Required operator to refurbish the surface and/or to replace the cutting boards Date to be corrected by: Feb 6th 2019 Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Observed unnecessary items such as bicycles and personal belongings near the food prep area in the back. Corrective Action(s): Required operator to remove and/or move the items to a separate location. Date to be corrected by: Feb 6th 2019 Violation Score: 1

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all stations All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Low temperature mechanical dishwasher in good working order; detected 50 ppm of chlorine residual after final rinse cycle Chlorine glass washer in good working order; detected 50 ppm of chlorine residual after final rinse cycle Chlorine sanitizer buckets available throughout the facility; detected 100 ppm of chlorine residual Ice machine maintained in sanitary condition No sign of pests noted at the time of inspection **Note: Ensure to have the insert cooler door closed when not in use and/or down times.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B8WUN2
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. Yes 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: 0.15 hour Specific comments:
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