INSPECTION REPORT Health Protection MKIM-CNX3PC

PREMISES NAME L'Onore Pizza		Tel: (604) 553-0645 Fax:
PREMISES ADDRESS 110 - 28 Royal Ave E New Westminster, BC V3L 5R3		INSPECTION DATE February 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chef Tim Cuff		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels observed in the dough room hand washing station. Corrective Action(s): Operator restocked paper towels at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop observed to be placed inside bin at the bar area. Corrective Action(s): Operator relocated ice scoop at the time of inspection. Ensure ice scoop is kept OUTSIDE the ice bin at all time to prevent potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust build up observed on the vents above the dishwasher area. Corrective Action(s): Ensure to maintain premises in and clean and sanitary manner. Date To Be Corrected: Immediately Violation Score: 3

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

Comments

- Handwash station stocked with hot/cold running water, single user paper towels, and liquid hand soap - Bar cooler #1 2C - Bar cooler #2 3C - Pizza cooler 4C - Pizza topping prep cooler 4C - Freezer -19C - Hot holding 64C - Back prep 2C - Walk in cooler 3C - All coolers equipped with working thermometers - High temperature dishwasher hand a final rinse of 73.2C on dish surface - Sanitizer pail labeled and stocked with 200 ppm QUATs - Temperature logs maintained and but not updated. Ensure to update DAILY. - Food items time stamped and cover in walk in cooler - Proper cooling practices observed - Knives stored in a sanitary manner - 2 compartment sink equipped with sink plugs - No sign of pests - General sanitation satisfactory