INSPECTION REPORT Health Protection LQUN-CZCR5A

PREMISES NAME Doppio Zero Pizza		Tel: (604) 782-7286 Fax:
PREMISES ADDRESS 103 - 1655 Como Lake Ave Coquitlam, BC V3K 7B1		INSPECTION DATE January 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Enrique Quiroga		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwashing sink in the kitchen, below the pass-thru window, was blocked and inaccessible. Staff are unable or encouraged to wash their hands when they become dirty. Corrective Action(s): Immediately remove all items infront and on top of the handwashing sink so staff are able to wash their hands. During the inspection, staff removed items and the handwashing sink is accessible. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Found minimal mice droppings on the floor in the wood piles; along the base of walls in the wood oven and bar area; and on along the base of walls behind the cook station in the back kitchen. Mice and droppings have pathogens in them, which could contaminate food Corrective Action(s): Clean up the droppings, wash and sanitize all surfaces that came into contact with the droppings, and do not any items on the floor (pizza boxes, wood, etc.). Increase the frequency detailed cleaning of hard-to-reach areas are being done. Pull equipment, shelves, etc. away from walls to be able to clean the floor and walls behind and beneath the equipment on a weekly basis. **Correction date: Jan. 17/24** Violation Score: 3

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

Comments

A routine inspection was completed: - Coolers 4C or colder; freezers -18C; hot holding units above 60C; and thermometers present. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - High temperature dishwasher had a rinse cycle temp of 71.3C at the plate's surface as per max/min thermometer. - Glasswasher had a [Cl2] of 50ppm. Obtain chlorine test strips so staff can test the glasswasher every day prior to use, to ensure the chlorine strength is correct. - Quats sanitizer in spray bottle had strength of 200ppm. - All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups with raw proteins separate or below RTE foods; and foods stored 6" off the floor on racks and shelves. - No expired foods in use. FIFO rules being followed. - General sanitation level is good. Exhaust canopy was professionally cleaned and serviced in October 2023. Next service and cleaning due in April 2024. - Staff present that possesses a valid FoodSafe Level certificate, or an recognized equivalent certificate. - Professional pest company services premises twice a month to eliminate pests. Notify the pest technician of any increased areas of activity in the premises. Follow all recommendations made by your pest technician. ACTION Staff must use paper towels to dry their hands after washing them. Do NOT use cloth towels and cloth allows bacteria to live and grow on it. Staff will be contaminating their hands with bacteria when they use a cloth towels to dry their hands. All wiping cloths shall be stored in a bucket of sanitizer. The sanitizer will kill any bacteria that is picked up on the cloth. The sanitizer solution shall be changed every 3-4 hours, so the strength is high enough to kill bacteria. Obtain chlorine test strips from your chemical cleaning supplier, so the glasswasher sanitizer strength can be tested daily to ensure it is 50ppm. Peel off the plastic protective cover off of stainless steel equipment (coolers, freezers, microwaves, tables, etc.) so it can be properly cleaned. The plastic cover builds up grease and is not cleanable. Increase the frequency detailed cleaning of hard-to-reach areas are being cleaned. Ensure to move items, equipment, shelves, etc. away from walls and off the floor so the walls and floors behind and beneath can be cleaned.