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Bella Pizza

4624 Imperial St, Burnaby · Restaurant

13 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some mould buildup observed on the Walk-in cooler walls and wire shelves
      • Corrective Action(s): Clean and disinfect on a regular basis to prevent the buildup
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): bleach sanitizer spray reading ~0ppm detected as per strips
      • Corrective Action(s): Maintain minimum >100ppm chlorine residual (1/2 teaspoon bleach + 1 liter water)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open can and storage of atichokes in walk-in cooler
      • Corrective Action(s): Once food cans are opened empty out any leftovers into a washable container
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Damaged roasted red pepper can observed
      • Corrective Action(s): Do not use foods from damaged cans, food may be contaminated -return to supplier/discard
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two flats of eggs in Walk-in cooler stored above ready-to-eat foods (salads)
      • Corrective Action(s): Store raw eggs below ready-to-eat foods in case of leakage
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A) Mainline Preparation Cooler is too warm:
      • -air temperatures are ranging 14-16 deg C
      • -internal temperature of pineapple 14.6 deg C
      • -internal temperature of sliced ham 14.8 deg C
      • All foods have been there since this morning >2 hours
      • B) Walk-in cooler is too warm -temperature ranging 7-8 deg C
      • Internal temperature of ham 7.4 deg C
      • Internal temperature of sliced sausage 7.8 deg C
      • NOTE: Daily Temperature Logs are not being maintained -last manual temperature log is from March
      • Corrective Action(s): A) Discard all potentially hazardous foods from the Preparation Cooler
      • B) Operator adjusted thermostat of Walk-in cooler to a colder setting -check in 1 hour your thermometers at food level
      • ** have both fridges serviced immediately
      • ***Maintain Daily Temperature Logs for ALL fridges
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Reviewed Manual Washing Method with lone worker and no Sanitizing Step is being done only wash with detergent and rinse
      • Corrective Action(s): You MUST be following the Manual Washing Method as posted at your wash sinks:
      • 1: wash with detergent
      • 2: rinse thoroughly
      • 3: sanitize with bleach >100ppm for at least 30 seconds then air dry
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both the Preparation Cooler and Walk-in cooler are too warm
      • Corrective Action(s): Adjust/repair both units to maintain foods at or below 4 deg C
      • Violation Score: 15
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Preparation cooler is too warm -air temperature is around 8-9 deg C.
      • Internal temperature of olives at 8 deg C
      • NOTE: observed the thermostat setting was at 1 of 7 (colder higher). Usually thermostat is set in the middle (around "4" for your unit)
      • No Daily Temperature Logs being maintained
      • Corrective Action(s): Operator turned up thermostat to setting of "4" -check in an hour if temperatures have decrease at or less than 4 deg C otherwise you will need to remove all foods to your Walk-in cooler and have the unit serviced
      • Maintain Daily Temperature logs for all fridges
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottle for sanitizing surfaces -source bottle indicates not for food contact surfaces. No approved sanitizer in use
      • Corrective Action(s): Discontine use of the disinfectant source bottle for food contact surfaces -use your bleach sanitizer solution: 1/2 teaspoon bleach + 1 liter water for >100ppm residual checked with your test strips
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation cooler is too warm
      • Corrective Action(s): see Code 205 for further details
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): When reviewing Manual Wash method at 2-compartment sink no sanitizing step is being done. Only soap and rinse.
      • Corrective Action(s): You MUST be sanitizing dishware with your bleach sanitizer as per the sign posted:
      • -Wash and rinse in the left compartment
      • -sanitize with bleach (1/2 teaspoon bleach + 1 liter water) in the second compartment for at least 30 seconds
      • As per the sign posted
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No plugs available for 2-compartment sink Manual Washing
      • No Chlorine Test Strips available to test sanitizer solution
      • Corrective Action(s): Obtain at least 1 plug
      • Obtain test strips
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Neither of the two workers on duty have this certification
      • Corrective Action(s): At least one worker must be certified -equivalency list from BCCDC provided
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water supply: max temp 41deg C
      • - increase hot water temp. to 49 deg C
      • - repair/adjust hot water tank/electrical work accordingly
      • Corrective Action(s):
      • Violation Score: 15
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Provide new Food Safety Plan procedures for current premise menu
      • Corrective Action(s):
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Provide new Sanitation Plan for premise cleaning.
      • Corrective Action(s):
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Hot water: breaker for hot water tank turned on during inspection, warm water returned max temp 40deg C
      • - increase hot water temperature to 49deg C
      • - service electrical connection of hot water tank to ensure breaker is operating correctly and a consistent supply of hot water is available during operation.
      • Corrective Action(s):
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Provide new Food Safety Plan procedures for premise menu. (resources provided)
      • Corrective Action(s):
      • Violation Score: 1
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Provide new Sanitation Plan procedures for premise cleaning. (resources provided)
      • Corrective Action(s):
      • Violation Score: 1