INSPECTION REPORT Health Protection SSZO-CEBU8W

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 May 11, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jack Lamont		NEXT INSPECTION DATE May 25, 2022
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: High (≥30) Total Score = 54

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A container of portioned pasta is noted at room temperature next to stove. Temperature is measured to be 12.9oC No time tracking is noted. 2. Two containers of partially cooked pasta waiting to be portioned. No time tracking is noted. Corrective Action(s): All potentially hazardous foods must be kept hot (over 60oC) or cold (under 4oC). Foods stored at room temperature must be time tracked. Portioned pasta discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A small container of cooked tomato and olive sauce is placed on spice tray by stove, along with non potentially hazardous foods. Temperature is measured to be 30.6oC. No time tracking is observed. Chef indicated that's the standard practice. 2. A total of 4 pots of tomato sauce, meatballs, and tomato/olive sauce are observed on stove, heat off. Temperatures ranged from 34.8oC to 35.6oC. Chef indicated once heat is off the sauces are supposed to transfer to hot holding units. 3. Foods in one hot holding unit are measured to be 34.3oC. Chef indicated hot holding unit was unplugged since morning and he just found out now (at 2:45pm). Corrective Action(s): Potentially hazardous foods must be kept hot (over 60oC). Follow what is written in your food safety plan. Container of tomato/olive sauce on spice tray discarded. Foods in hot holding unit also discarded. 4 pots of sauces must be reheated immediately and transfer to hot holding unit. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. A container is noted inside handsink by kitchen entrance. 2. A small container and used fork are noted inside handsink at server station. 3. No hot water is noted at handsink next to glasswasher. Corrective Action(s): Ensure handwashing station is clear of items at all times and must be accessible at all times for proper handwashing to occur. It has been mentioned last inspection for facility to label all sinks, this will help for staff to identify which sinks are for handwashing only. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: In-use utensils at cooking line observed sitting in stagnant water. Corrective Action(s): Do not store in-use utensils in stagnant water, even though water may be replaced every 30 minutes. The options are: -->in the food with their handles above the top of the food and the container. -->on a clean portion of the food preparation table or cooking equipment. -->in running water (ie. dipper well). -->in a container of water if water is 60oC or hotter. -->in a container of ice if water is 4oC or less. Container used or in-use utensils should be sanitized every 4 hours. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A large amount of mouse droppings is noted in one corner under dishwashing area. Pest control company visits twice a month and just visited two days ago. Report from pest control company confirmed mouse sighting. Corrective Action(s): Remove droppings, sanitize areas, and monitor. Recommendations made by pest control company should be diligently followed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some areas require cleaning in kitchen. Corrective Action(s): Clean: -->bottom compartment of deep fryers -->ice machine (remove all ice and clean properly) -->tray underneath cutting boards Violation Score: 3

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

Comments

Health permit is posted Kitchen: Walk-in cooler: 3.6oC 2-compartment cooler: 2.2oC 3-door prep cooler (left at cooking line): 3.3oC 3-door prep cooler (right at cooking line): 1.5oC 2-door prep cooler: 2.9oC 3-door prep cooler (by deep fryer): 1.2oC 3-door prep cooler (dessert): -1oC Walk-in freezer: -16.8oC Chest freezer: -15oC Bar: Undercounter beverage cooler: 3.9oC 2-door prep cooler (middle): 2.0oC 2-door prep cooler (by oven): 3.4oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Glasswasher final rinse reaches at least 12.5oC on glassware Quats sanitizer in buckets are noted *No signature is required at this time