INSPECTION REPORT Health Protection JCRH-CYF2FN

PREMISES NAME L'Artista Ristorante Italiano		Tel: (604) 298-8110 Fax: (778) 371-7355
PREMISES ADDRESS 3891 E Hastings St Burnaby, BC V5C 2H7		INSPECTION DATE December 11, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rosa Caligiuri		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Knives were noted to stored within gap/crevice in wall. This is not a sanitary location. Corrective Action(s): - Remove knives from wall and wash and sanitize in dishwasher. Store knives in sanitary location - eg. wall mounted stainless knive holder Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: - Rodenticide noted on floor in back storage area. Rodenticide is not suitable for use in food premises. Corrective Action(s): - Remove rodenticide from food premises. Place traps (eg. glueboards, snap traps, tin cats) for monitoring and control of rodents. To be corrected by: 12-Dec-2023 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Line cooler is lacking a thermometer Corrective Action(s): - Supply thermometer to line cooler so that temperature of unit can be monitored. To be corrected by: 18-Dec-2023 Violation Score: 1

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

Comments

- Overall sanitation was satisfactory. Some debris was noted to be collecting under cook line and ice machine - ensure these areas are cleaned regularly. - Hot and cold running water was present at sinks - Liquid soap and paper towel were present at sinks (kitchen and bar) for handwashing - Coolers were operating at 4C or colder - Freezers were maintaining food product in a frozen state - Foods were covered/wrapped. Raw meat was stored beneath or away from ready to eat items. - Dry goods were stored on shelving. - Reviewed food safe cooling methods: - Potentially hazardous foods must be cooled from 60C to 20C within 2 hours max. and from 20C to 4C within 4 hours max. - To ensure rapid cooling, ensure foods are portioned into small/shallow containers and are stirred. Ice baths can be used to cool more rapidly. - Use a probe thermometer to monitor cooling temperatures to ensure time/temperature standards are met. - Shallow pans were observed to be used for cooling at time of inspection. - Dishwasher was operational. 100ppm chlorine detected in rinse cycle. Note: Chlorine test strips present; however, were noted to be beyond expiry date and therefore may not be reading accurately. Obtain new chlorine test strips and ensure dishwasher sanitizer level is checked at least daily. - In use wiping cloths kept in bleach sanitizer solution. Concentration: 200ppm chlorine - Sanitizer solution present in spray bottle. Concentration: 200ppm chlorine - Ice machine appeared clean and maintained. Ice scoop stored in sanitary manner. - No signs of pest infestation were noted at the time of the inspection. Routine pest control service not in place. Place traps (ie. glueboards, snap traps) for monitoring purposes. - Staff washroom was supplied with liquid soap and paper towel. Remove clean uniforms from washroom. Store in a clean location. - Permit to operate with valid decal posted in visible location.