INSPECTION REPORT Health Protection EKOG-CGXTAD

PREMISES NAME Cucina		Tel: (604) 291-9373 Fax: (604) 291-1333
PREMISES ADDRESS 4150 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE August 3, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rino Cioffi		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Several containers of sauces and food items found uncovered in 2-door cooler in back area. Corrective Action(s): Ensure stored foods are covered at all times to protect from potential contamination. -Date to be corrected by: today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1) Several flies noted underneath 1-compartment sink in back area and in the dishwashing area. 2) Some dried mice droppings noted underneath 3-compartment sink in dishwashing area. Corrective Action(s): 1) Clean and remove moisture sources in noted areas. 2) Clean and sanitize underneath 3-compartment sink. -Closely monitor areas for pest activity. Consult pest control company as needed. Per staff, pest control company visits 1x per week. -Date to be corrected by: today Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Wet cardboard lining floor of dishwashing area. Cardboard can absorb moisture which can attract pests. Fly activity noted in area as well. Corrective Action(s): Remove cardboard from dishwashing area. -Do not use cardboard to line surfaces. Ensure surfaces in the premises are smooth, easily cleanable, and non-absorbent. -Date to be corrected by: immediately Violation Score: 3

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

Comments

Service Area: -Stand-up ice cream freezer: -18C -Ice cream chest freezer: -20C -3-door stand-up freezer: -17C -Beverage cooler: 8-10C (no potentially hazardous foods stored here) -Display coolers: 4C Front Area: -2-door undercounter freezer: -18C -3-door undercounter cooler: -3C to 1C -1-door stand-up cooler: Stored food items and containers in top row were blocking fan. Items were rearranged to enhance air flow and temperature of unit began to drop at time of inspection. >>>*NOTE: Closely monitor cooler unit to ensure proper temperatures are maintained so foods are stored at or below 4C. -Hot-holding area storing foods under heat lamps at or above 60C. Mac and cheese dish probed at 66C. -Hot-holding container (soup): 74C Back Area: -1-door undercounter freezer: -19C -3-door undercounter cooler: 3C -Large 2-door cooler: 2C -Handsinks equipped with hot/cold running water, liquid soap, and paper towels. -Quats solution readily available in front area and back prep area. Measured at 200ppm. -3-compartment manual dishwashing is used. Sink plugs available. Sanitizer compartment measured at 200ppm Quats. -Ice machine is clean. Ice scoop stored outside machine in sanitary manner. -Stored equipment and utensils appear sanitary. -Discussed room temperature holding and cooling procedures with staff. -FoodSafe certified staff on duty. Verified at time of inspection. *NOTE: Have paper copies of certificates on-site. -Health permit is posted. -No signature obtained due to COVID-19 protocols. Report printed and reviewed with staff on-site.