INSPECTION REPORT Health Protection RSHA-BA7U42

PREMISES NAME Alfa Greco Roman Cuisine		Tel: (604) 943-7471 Fax:
PREMISES ADDRESS 1097 56th St Delta, BC V4L 2A2		INSPECTION DATE March 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 22, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted behind, ontop of equipment, under equipment, on walls behind prep lines and along walls in pizza prep area, kitchen prep area and storage room. Storage shelves unorganized. Corrective Action(s): Thorough cleaning/degreasing of premises required. Pull all items away from walls. Clean and degrease all surfaces. Organize facility - clean all shelves. Store all items in designated areas. Remove all unused/unwanted items to free up space. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (Damaged flooring, wall surfaces) Corrective Action(s): An effort is required to upgrade surfaces within this facility. Surfaces are to be kept smooth, tight and impervious to moisture. Ongoing. Violation Score: 3

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

Comments

Notes: - Temperature Control: Monitoring required. Internal monitoring of cooked food items are required. Probe style temperature gauge is required to be on site! - Mechanical Dishwasher: Low Temp - chlorine: Ok. - Ensure all food contact surfaces are cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner to prevent post contamination. - Wiping cloth storage discussed. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Limit the amount of cloths being stored on the prep areas. - Food Storage: All food/ingredients are to be stored in covered, food grade containers. Tight (proper) fitting lids required. Food containers are to be kept in good repair. Remove any damaged containers. - Sanitary facilities: Ok. - Chemical Storage: Spray bottles are to be kept clearly labelled. - Staff Hygiene: Discussed. - Sanitation: Refer to Violation Notes. - Structurally: Deteriorating surfaces. No food prep is permitted on the wooden prep line. Cutting boards are being utilized. - Pest Control: Monitoring is to be conducted daily. Pest Control reports are to be kept on site for review. - Garbage, Recycling and Composting Disposal: Storage area is to be kept clean and organized at all times. All bins are to be kept covered at all times. Grease build up noted. Clean. - Meat slicer: Cleaning and disinfection discussed. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic flowchart on site.