Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-CE3TU5
PREMISES NAME
Natalino's Pizza		Tel: (778) 512-6402
Fax:
PREMISES ADDRESS
12211 Beecher St
Surrey, BC V4A 3A2		INSPECTION DATE
May 3, 2022		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Natanael Gammarota		NEXT INSPECTION DATE
May 04, 2022
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Preparation cooler measured at an ambient temperature of 9 degrees C, as measured in the centre of the cooler.
Corrective Action(s): Ensure cooler is serviced so that it is capable of maintaining all food items at 4 degrees C or less (in all areas of cooler). Ensure adequate air flow is provided when cooler is stocked. Do not store potentially hazardous food items in cooler until re-inspected by Enviornmental Health Officer. Date to be corrected by: May 4, 2022.
Violation Score: 9

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

Routine health inspection conducted.
Walk in cooler at 4 degrees C or less.
Freezer at -18 degrees C or less.
No hot holding observed at time of inspection.
Hot and cold running water, liquid hand soap, and single use paper towels are in place for hand washing.
Quaternary ammonium compounds (quats) sanitizer is available in spray bottles at 200 ppm.
Low temperature dishwasher measured at 48 degrees C and 50 ppm chlorine in rinse residual.
Utensils / equipment stored in sanitary condition. Discussed cleaning and sanitizing of slicer--no concerns.
No signs of pest activity observed at time of inspection.
Note: Minor cleaning needed in few areas (for example, cook line equipment). Ensure these areas are properly cleaned and sanitized.
Note: Operator was made aware of food stored in preparation cooler prior to opening, and all potentially hazardous (perishable) foods were voluntarily discarded.