INSPECTION REPORT Health Protection BCUD-AQBQ3G

PREMISES NAME Puccinos		Tel: (604) 589-8769 Fax:
PREMISES ADDRESS 1014 - 7495 132nd St Surrey, BC V3W 1J8		INSPECTION DATE August 17, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Anastasia Kotsovos		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Large prep cooler measured 8C at time of inspection Corrective Action(s): 1) Move high risk products to functioning cooler 2) Check again in 20-30min 3) Repair to maintain product temperature 4C or below 4) Supply with an accurate thermometer, monitor daily as discussed Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, hot/cold running water **Refresh hand towel dispenser at back sink Dishwasher measured 50ppm chlorine sanitizer residual Test strips present 3 door freezer -19C Chest freezer -23C Ice cream freezer -18C 3 door cooler 4C Small prep cooler 5C Display cooler 4C ***Discussed use of non-refrigerated display cooler for holding of potentially hazardous products. Recommend discontinuing your "1 hour rule" and instead using the refrigerated side for samosas, salads, and sandwiches, then the non-refrigerated side for sweets/ baked items such as Nanaimo bars, muffins, croissants, etc Milk cooler 3C Use daily temperature logs to record refrigerated systems and dishwasher. Keep records on site for 3 months Hot held soup >60C Sanitizer rag bucket on site and in use - measured 100-200ppm chlorine. Voluntary disassembly of meat slicer occurred at time of inspection - sanitation satisfactory. General sanitation of facility good. No evidence of pests To clean ice maker: Turn off & drain, wash with soapy water and a small brush, rinse out, sanitize using 100ppm chlorine (bleach) spray, air dry, rinse & discard the first batch or 2 of ice Scoop stored in sanitary manner on top of machine in bucket.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AQBQ3G
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.33 hour Specific comments: No trans fat items used on site Butter in use
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment