INSPECTION REPORT Health Protection KSTE-BEBSG2

PREMISES NAME Bozzini's Restaurant (Chilliwack)		Tel: (604) 792-0744 Fax:
PREMISES ADDRESS 4 - 45739 Hocking Ave Chilliwack, BC V2P 6Z6		INSPECTION DATE July 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Asprakis		NEXT INSPECTION DATE July 29, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes 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): Potentially hazardous salad dressing probed at 11.9C in salad prep cooler. Corrective Action(s): Potentially hazardous foods in this cooler moved to working cooler. Repair technician called in to service the cooler. Do not use the cooler until is maintaing temperatures of less than or equal to 4 degrees Celsius. Obtain working thermometers for all coolers/freezers. **Correct by: Today** Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Cloths soaking in bleach sanitizer at <50 ppm chlorine. Corrective Action(s): Bleach sanitizer is required to be mixed to 100 ppm to effectively sanitize food contact surfaces. New solution was mixed up at 100 ppm. Use test strips to check concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 5

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food debris and dust observed underneath salad prep cooler and opposing upright cooler. Corrective Action(s): Old food debris will attract pests. Clean all hard to reach areas thoroughly. **Correct by: TWO DAYS** Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: General cleaner spray bottles did not have labels attached Corrective Action(s): All chemicals must be labelled to identify the contents. **Correct by: today** Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Lights very dim in the kitchen. One light bulb burnt out. One light cover unattached. Corrective Action(s): Increase brightness in kitchen. Kitchen must be adequately lit for cooking and cleaning purposes. Reattach light cover as this is meant to protect food and kitchen employees from bulb shatter **Correct by: 1 WEEK** Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have up-to-date FoodSafe Level 1 or equivalent Corrective Action(s): Obtain FoodSafe Level 1 certification or equivalent. Visit www.foodsafe.ca for more information **Correct by: 1 MONTH** Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty have up-to-date FoodSafe Level 1 or equivalent Corrective Action(s): Staff preparing food are required to be up-to-date in their food safety knowledge. Obtain certification. **Correct by: 1 MONTH** Violation Score: 1

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

Comments

General Observations Handsinks equipped with hot and cold running water, liquid soap and paper towel All (other than salad prep) coolers operating at </= 4C All freezers operating at </= -18C Foods stored covered in the coolers. *Must ensure that all foods at are stored at least 6" off the ground. Hot-holding soups at >/= 60C *Recommend: Begin recording temperatures for all coolers and freezers daily in a log. Do the same for glasswasher chlorine concentration and dishwasher chlorine concentration (test strips are on-site). Diligent recording will allow timely corrective action to occur when equipment is not working properly. Potentially hazardous foods must not be stored at >/= 4C for longer than 2 hours, at which point they must be discarded due to potential pathogen growth No signs of pests observed Glasswasher operating at 50 ppm chlorine at the glass level upon final rinse cycle Low-temperature dishwasher operating at 50 ppm chorine at the plate level upon final rinse cycle. Ice machine free of rust/mould and scoop stored separately