INSPECTION REPORT Health Protection LKIM-BG4MJ2

PREMISES NAME Famoso Neapolitan Pizzeria		Tel: (604) 498-3900 Fax:
PREMISES ADDRESS 1001 - 10355 152nd St Surrey, BC V3R 7G1		INSPECTION DATE September 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chelsea Johnston		NEXT INSPECTION DATE 6 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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer in food preparation area. Pizza area lacking sanitizer solution at start of day. At least 4 wiping rags counted during inspection without sanitizer solution. CORRECTED DURING INSPECTION - Bottle of sanitizer solution added to area. . Corrective Action(s): Ensure all areas where food is prepared has access to sanitizer solution. Wiping rags are to be used with sanitizer solution. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of adequate supply of hand soap in two handwashing stations: 1) Pizza preparation area had empty bottle of soap 2) Bar area had water added to liquid soap. CORRECTED DURING INSPECTION - All soap containers refilled during inspection . Corrective Action(s): All liquid soap dispensing units are to be adequately supplied with liquid soap. DO NOT add water to last drops of liquid soap. THIS IS NOT refilling the soap containers . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in under counter cooler units including seals. In bar area the fountain drink dispensing unit requires soaking and cleaning as food debris has accumulated. . Corrective Action(s): Violation Score: 3

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

Comments

Significant improvements in cleanliness observed during inspection. Signs posted for staff to outline good food handling practices. EXCELLENT COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - EXCELLENT - Continue to clean diligently and monitor for pests. Expect colder months to be an attractant for pests (rodents) - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine 50ppm Iodine at the glass - Sanitizer solution in use in back food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: The sale of "Famoso" sauce at facility. Labels do not state address of production facility. Items NOT made on site or thermally processed on site as confirmed by Manager. Photographs taken. Item to be discussed with Regional Manager or Owner.