Report No. KKIM-CWJTZZ

INSPECTION REPORT
Health Protection
KKIM-CWJTZZ

PREMISES NAME
Trattoria Italian Kitchen Burnaby

Tel: (604) 424-8779
Fax: (604) 424-8780

PREMISES ADDRESS
102 - 4501 Kingsway
Burnaby, BC V5H 0E5

INSPECTION DATE
October 12, 2023

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Jack Lamont

NEXT INSPECTION DATE
1 Month

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	No
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
- Pizza bar: Containers of deli meats and pizza toppers observed on counters after lunch service.
- Cooked gnocchis in the first prep cooler probed at 32C. It has been prepared for lunch service and 2 hour has been passed since the prep.
Corrective Action(s):
- Ensure to place potentially hazardous food items in the cooler. If they are ingredients that are frequently used, place them on the top section of the sandwich cooler.
- Gnocchis were discarded. Ensure to follow proper cooling procedure. Cool the cooked gnocchi from 60C to 20C within 2 hours and 20C to 4C within 4 hours. Do not place gnocchis in the prep cooler just after it has been cooked. They should be spread out in a wide pan to allow even and timely cooling and then transferred to the cooler once the temperature has come down to 20C wihtin 2 hours.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
- Broths and pasta sauces observed below 60C in the warmers.
Corrective Action(s):
- Ensure to bring all food items to a full boil before placing them inside the warmers. Staff states some of the warmers are old - replace the units if they are not capable of maintaining the contained food at 60C or above. All items were reheated at the time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
- Dust build up observed on undercounter (drink) cooler evaporator panels (Pizza station).
- Mouse droppings and debris observed on floor inside the electrical room.
- Food debris observed on floor inside the dry storage room.
- Ceiling panels are getting mould spots and breaking down in the dishwashing area.
- Cardboard residues observed on the corner of the pizza box storage area, next to the mouse trap.
Corrective Action(s):
- Clean the undercounter coolers.
- Clean and sanitize (with bleach) all areas affected with rodent droppings.
- Clean all floors.
- Wipe off the ceiling panels to remove mould spots. Replace damaged panels to a moisture resistant type.
- Cardboards are common nesting material used by rodents. Ensure to remove cardboard debris and thoroughly clean the area.
Violation Score: 9

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

Comments

- All handsinks are fully equipped.
- All coolers at 4C or below.
- Walk-in freezer at -18C or below.
- Hot holding unit (tomato sauces) at 60C or above.
- High temperature dishwasher reached 71C or above at plate level during the final rinse.
- Ventilation hood panels in sanitary condition.
- Ice machine in sanitary condition.
- Glasswasher (bar) detected 12.5ppm iodine from the final rinse water.
- Biweekly pest control done by third party pest control company.
- Sanitizer measured 200ppm QUAT.

Education needed for staff regarding temperature controls: Instruct them to place all potentially hazardous food items inside the cooler once they have been used. Frequently check temperature of hot held food items and ensure they are at 60C or above.