INSPECTION REPORT Health Protection KLIU-CHNTNQ

PREMISES NAME Claudio's Ristorante		Tel: (604) 298-3135 Fax:
PREMISES ADDRESS 103 - 4402 Skyline Dr Burnaby, BC V5C 0M7		INSPECTION DATE August 26, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Stefano Magagnin		NEXT INSPECTION DATE September 02, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 container of pasta sauce cooked the previous evening was probed to be 20C at time of inspection. The sauce has been improperly cooled. Corrective Action(s): The contents of this container were discarded at time of inspection. Discussed the proper cooling curve: > 60C to 20C within 2 hours, 20C to 4C within 4 hours. > Temperature check must occur at the 2 hour and 4 hour mark. Food that has not cooled down to 20C by 2 hours must be discarded, food that has not cooled down to 4C by 4 hours must be discarded. > Time tracking must be in place. Moving forward, record the time at which cooked food begins cooling to accurately monitor the cooling curve. > Probe thermometers are available on site to verify internal temperatures. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pasta sauce stored in cooler from overnight had internal temperature of 20.0C. Corrective Action(s): Sauce was discarded at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At start of inspection, both handsinks in the kitchen were obstructed. > Line handsink: thawing package of stock and equipment were in the sink basin. A large baking tray was partially obstructing access. > Dishwashing handsink: stack of cardboard boxes were placed directly in front and under the sink. Corrective Action(s): Obstructions were removed at time of inspection. Do not continue to store cardboard boxes in front or under the sink. Handsinks must be readily accessible for handwashing at all times. Food prep must take place at prep sinks only. Violation Score: 5

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit is not posted. Corrective Action(s): Your Fraser Health Permit to Operate must be posted in a location that is clearly visible to the public. Date to be corrected by: September 2, 2022. Violation Score: 1 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 1 package of frozen stock thawing in the handsink at start of inspection. Corrective Action(s): All frozen food items must be remain under refrigeration OR under cold running water until the item is fully thawed and ready for use. Frozen stock package was immediately used after identifying. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Ramp leading into kitchen: food debris, oil noted along the edge of the ramp. > Dry storage rack: food debris and oil underneath. > Prep table with prep sink: food debris underneath. > Center prep tables: food debris and oil underneath. > Dishpit area: food debris. > Standup freezer and pizza prep cooler: flour noted on the handles and doors. Corrective Action(s): clean and sanitize above mentioned areas as per your sanitation plan. Maintaining a high level of sanitation will help to prevent the presence of pests. Date to be corrected by: September 2, 2022. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles throughout the kitchen and bar area are not labelled. Corrective Action(s): All cemicals and cleansers/sanitizers should be adequately labelled to clearly identify the contents inside. Date to be corrected by: immediately. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 2C > Chest freezer: -22C > 3-door prep cooler: 3.2C > 4-door prep cooler: 3.4C > Line drawer coolers: 3.8C > 2-door freezer: -20C > Pizza prep cooler: 2.4C > Bar undercounter cooler: 3.3C > Bar keg cooler: 4C General: > Handsinks supplied with hot+cold water, liquid soap and paper towels. See above violation 401 regarding accessibility. > Low temperature dishwasher and bar glasswasher both had 50ppm chlorine residual. > RTU QUATS sanitizer available for food prep surfaces and counters, measures at 200ppm. > QUATS and chlorine test strips available on site. > Overall food storage is satisfactory. Stored items are labelled and covered. > Meat slicer is cleaned and sanitized after each use. > Observed cooling of fish stock using ice wand and ice bath. > Please ensure both time and temperature are monitored while cooling cooked foods. > No signs of pests at time of inspection. Note: the temperature of the walk-in cooler was observed to rise significantly whenever the door was opened for just a brief moment. It has been identified that the compressor unit installed is too small for the size of the cooler. Changing the compressor unit is highly recommended considering the amount of cooling that is required for this facility which can significantly raise the ambient temperature of the walk-in cooler. > Installing a curtain will help to maintain the ambient temperature inside the cooler. Signature not obtained due to COVID protocols. Report printed and reviewed with staff on site.