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Bozzini's Restaurant (Surrey)

104 - 13655 104th Ave, Surrey · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Two pieces of cardboard were being used to line two kitchen equipment (meat slicer). A cockroah was observed on the sticky trap below the dish machine. Note: No other pest activities were observed in the facility.
      • Corrective Action(s): Remove the cardboard and do not use cardboard as a liner in the facility. This is especially important when there is a cockroah issue in the facility as coackroach likes to hide within cardboard and will use it as a food source. Remove all cardboard that is being used as liner and continue to work with your pest control company to eliminate pest issue.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): One of the ice scoops in the server area were noted with cracks and damaged.
      • Corrective Action(s): Damaged Ice scoop was discarded. Please ensure all in-use utensils and food contact items are periodically check for conditions. Any damaged ones must be discarded to avoid pieces falling off and contaminating food.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Organic buildup noted in the bar gun drink dispenser.
      • Corrective Action(s): Informed bar staff. Staff started cleaning and sanitizing the dispenser.
      • Reminder to clean and sanitize as required by your Sanitation Plan.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in the cooking area was blocked with large strainer.
      • Corrective Action(s): Please ensure that all handwash stations are accessible to staff during facility operation and used for their designated purpose. All handsinks must be equipped with hot and cold water, liquid soap and single use paper towels.
      • Do not leave utensils/dishes in the handwash sinks.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEATED VIOLATION
      • 1. In the walk in freezer, 5 trays of raw chicken were found stored and individually wrapped with garbage bags. Raw chicken was in direct contact with the garbage bags. Garbage bags can seep harmful chemicals into the food that may cause potential chemical food contamination. Staff stated that 4 trays were placed in freezer 10-15 minutes ago and chicken was found fresh (not frozen). Staff removed garbage bags and transferred chicken to shallow pans - sraan wrapped and covered with lids prior to storing them back in freezer. 5th tray was from previous days and chicken was frozen. Staff voluntarily discarded this tray of raw chicken during inspection.
      • 2. Small white plates/curtains inside the ice machine had build up of brown dirt. This could result in potential food contamination.
      • 3. Small bowls/plates were observed in multiple food storage bins and food containers.
      • Corrective Action(s): 1. DO NOT USE GARBAGE BAGS FOR STORING FOOD. Use containers/bags/wraps that are non-toxic and made of food grade material. Failure to comply in future may result in enforcement action.
      • 2. Clean and sanitize the ice machine as per the manufacturer's instructions. Follow your facility's Sanitation Plan for determining the frequency of cleaning i.e. every day, week or month.
      • 3. Use proper scoops for dispensing food to prevent the risk of food contaminatio during food handling. Store the scoop outside in a sanitary manner or inside the bin with handle up and not touching food.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Oil/grease build up observed on the ventilation hood.
      • Corrective Action(s): Please service/clean the ventilation hood and ensure that it is maintained in good sanitary condition.
      • TO BE CORRECTED BY - March 31, 2025
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Garbage bags were used to cover 4 trays of raw chicken in walk-in freezer. Raw chicken was not in direct contact with garbage bags as chicken was first wrapped in sraan wraps then covered with the garbage bags. Garbage bags can seep harmful chemicals into the food causing risk of food contamination. Staff removed garbage bags from all 4 trays during inspection.
      • 2. 4 white prep boards had visible signs of knife cuts and staining. Food can get stuck in deep cuts and crevices and can harbour pathogens which may cause food contamination. Operator stated that prep boards will be replaced with new ones.
      • 3. Ice machine had visible build up of debris/black-brown mouldy spots on the inner white plates that could cause potential ice contamination. Operator turned off the ice machine and advised staff to clean & sanitize it.
      • Corrective Action(s): Please follow safe food handling and storage practices to prevent the risk of food contamination.
      • - Notify your district EHO once the new prep boards are in place.
      • TO BE CORRECTED BY - Feb 29, 2024
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator stated that his FOODSAFE level 1 certificate has expired and he will be re-taking the course.
      • Corrective Action(s): Please ensure that operator has valid FOODSAFE Level 1 or equivalent.
      • - Complete FS Level 1 course and email a copy of certificate to your district EHO by Feb 29, 2024
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A metal insert of cooked potatoes was measured at 22.2C, which was on a hot hot-holding unit that was not operational during the inspection. Manager informed that the potatoes are not being hot-held as it is after lunch rush and should be in the cooler. The potatoes were kept at room temperature for only 30 minutes.
      • Corrective action: Manager placed the cooked potatoes in the walk-in cooler. Ensure to place all items in coolers when not in use to maintain 4C or less.
      • Health rationale: Cold potentially hazardous foods must be kept at 4C or less to prevent food being kept in the danger zone (4C - 60C) which may lead to pathogen growth and/or toxin production.
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The wall mounted dicer was observed to have dried food debris (tomato).
      • Corrective action: Staff disassembled and cleaned and sanitized the slicer. Ensure to properly clean and sanitize the slicer after use.
      • Health rationale: Food debris on the slicer may cross contaminate other foods and may lead to a potential food borne illness.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Chlorine sanitizer in the pail near cookline measured over 200ppm.
      • 2. A Gold Stick fly trap was hanging over the prep area counters near the dishwasher.
      • Corrective actions:
      • 1. Manager made chlorine sanitizer at 100ppm during the inspection. Ensure to monitor the concentration of chlorine in pails to be between 100ppm and 200ppm using chlorine test strips.
      • 2. Manager removed the Gold Stick fly trap from the prep area. Ensure to hand the fly trap away from food and food preparation to prevent contamination.
      • Health rationale:
      • 2. Flies and other pest stuck on the fly trap may fall into food and may contaminate food. 1. Chlorine sanitizer must be between 100ppm - 200ppm and not over 200ppm, to prevent chemical contamination of food.
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were observed throughout the facility. Pest control program is in place on a monthly basis.
      • Corrective action:
      • 1. Clean and sanitize food contact surfaces frequently.
      • 2. Keep the back door closed when not in use.
      • 3. Contact pest control company to increase frequency of visits and adhere to the recommendation provided after the visits. Ensure to monitor the activity of the flies.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: The back door at the dry storage area had gaps (approximately 1/2 inch) at the bottom.
      • Corrective action: fix/replace the strip/seal at the bottom. Ensure a tight seal is maintained at the bottom.
      • Health rationale: Gaps and holes may attract potential pests and may contaminate food.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. food debris accumulation was observed under the counters near cook-line.
      • 2. Food build up under the stoves.
      • 3. Grease build up on the ventilation hood.
      • 4. Food debris built up under the food prep counters near vegetable slicers.
      • Corrective action: 1, 2, 4 - Clean the areas under counters and stoves. Ensure to regularly clean under hard to reach areas.
      • 3. Clean the ventilation hood/filter panels to remove grease build up. Ensure to follow the sanitation plan and to clean the ventilation hood weekly.
      • Health rationale: Food and grease build up may attract potential pests and my contaminate food.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): 1. An insert of chopped bell peppers were covered with a cloth in the walk-in cooler.
      • 2. An insert of chopped onions had a cloth on the bottom of the insert to absorb moisture.
      • Corrective action: Manager removed the cloths from the inserts. Ensure to cover food with food grade materials.
      • Health rationale: Cloths may contaminate food as they are not food grade.
      • Corrective Action(s):
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light bulb in the walk-in cooler does not have a shatterproof cover.
      • Corrective action: Replace shatterproof cover or place a shatter proof bulb.
      • Health rationale: A shatterproof light bulb cover prevents the contamination of food in the case of the bulb shattering.
      • Date to be corrected by: 2 weeks
      • Corrective Action(s):
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Bleach sanitizer bucket at front bar measured at 0ppm chlorine concentration.
      • Health rationale: Bleach sanitizer at concentrations less than 100ppm for food contact surfaces allows microbial survival and growth.
      • Corrective action: Bleach sanitizer bucket was changed during inspection and measured at 100ppm chlorine concentration. Ensure bleach sanitizer for food contact surfaces is changed frequently to maintain chlorine concentration at an adequate level to disinfect food contact surfaces.
      • Corrective Action(s):
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observation: Back screen door observed propped open during time of inspection. Operator mentioned that maintenance was contacted to repair/replace screen door which does not maintain a tight seal.
      • Health rationale: Doors left open allow potential pests to enter (such as mice) which are carriers of disease.
      • Corrective action: Door was closed by operator. door seal needs repair/replacement. Maintenance company has been contacted. Ensure a tight seal is always maintained to prevent pest entry into premises. Ensure back door is always kept closed.
      • Date to be corrected: 2021/05/25
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Observation: Cardboard observed underneath large pots in drying area near dishwasher. Cardboard observed to be black and moist.
      • Health rationale: Cardboard is not food grade material and can become moist and harbor bacteria which could be transferred to food contact surfaces and cause foodborne illness.
      • Corrective action: Cardboard was removed and discarded during inspection. Operator replaced cardboard with metal drying rack underneath large pots. Ensure drying area is free of porous materials such as cardboard which may harbor and transfer bacteria to food contact surfaces and/or equipment.
      • Corrective Action(s):
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced potatoes being stored in bucket at room temperature.
      • Corrective Action(s): All chopped or sliced vegetables are considered potentially hazardous foods and must be kept refrigerated at < or = 4C or frozen at - 18C.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer was being prepared by mixing bleach and soap.
      • Corrective Action(s): Do not mix bleach and soap to prepare surface sanitizer to sanitize food contact surfaces. Only mix bleach and water to prepare 100ppm chlorine bleach concentration.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing handsoap at the front handwashing station beside the glasswasher.
      • Corrective Action(s): Provide handsoap at the handwashing station noted above. All handwashing stations must be stocked with soap and paper towels.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Double stacking of uncovered foods observed in the prep cooler
      • - Foods stored uncovered inside the walk in cooler
      • - Chopped lettuce stored in a bucket, placed directly on the floor
      • - Ice scoops stored directly on top of the ice machine
      • Corrective Action(s): - Do not double stack foods
      • - Cover all foods with plastic wraps or tight fitting lids
      • - Store all ready to eat vegetables on upper shelves, above raw meats. Also cover all ready to eat foods with plastic wraps or tight fitting lids.
      • - Store ice scoops in designated bins to prevent contaminating the ice
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Sizeable gap observed at the bottom of the side screen door. The actually door was kept opened at the time of the inspection.
      • Corrective Action(s): Install a door seal at the bottom of the noted screen door to prevent pest entry.
      • Correct by: One week.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and dirt in the following areas:
      • - on floors of the dry storage room
      • - underneath the prep table in the back of the kitchen
      • - underneath the oven
      • - underneath the dishwasher
      • - back utilities room
      • - liquor room/mop storage room need better organization
      • Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Raw chicken being stored at room temperature on the prep table at 10C. The staff stated that the chicken was being prepared and stored inside the cooler.
      • 2) Bowl of cooked riced stored at room temperature on the prep cooler.
      • Corrective Action(s): - Store the raw chicken/cooked rice inside the cooler at 4C. All raw proteins must be stored at < or = 4C at all times.
      • - Store the cooked rice in cooler at 4C or in hot holding units at 60C. Do not store cooked rice at room temperature.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Build up of mildew on the cover inside the ice machine at the bar area.
      • Corrective Action(s): Clean the noted equipment. Implement a regular cleaning schedule.
      • Correct by: One week.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease in the following areas:
      • - underneath the dishwasher
      • - around the grill area
      • - on handles of coolers and cooler drawers
      • Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door kept opened.
      • Corrective Action(s): Close the back door to prevent pest entry.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of food debris in the following areas:
      • - underneath the dishwasher
      • - front serving area
      • Corrective Action(s): Clean the areas noted above.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Sizeable gap at the bottom of the side screen door in the kitchen.
      • Corrective Action(s): Install a door sweep to prevent pest entry. This will be verified during the next inspection.
      • Correct by: One week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Exposed wood on the floors of the walk in cooler.
      • Corrective Action(s): The operator is proposing to cover the exposed wood with a vinyl cover. This is only a temporary solution. The floors of the walk in cooler must be replaced by January 2019 with durable, easily cleanable material.
      • Correct by: January 2019.
      • Violation Score: 3
  14. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked potatoes in uncovered pans being cooled near the dishpit.
      • Corrective Action(s): Do not store or cool food near the dishpit. This area is designated for dirty dishes to be washed and sanitized. Use the food prep area/tables for ALL food preparation.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) The low temperature dishwasher dispensed 0ppm chlorine sanitizer at the time of the inspection.
      • 2) The sanitizer bottle for the glasswasher was nearly empty.
      • Corrective Action(s): 1) Fix and/or call the technician for service. Ensure that the dishwasher dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level.
      • 2) Replace the empty bottle with a new sanitizer bottle. Ensure that this glasswasher dispenses min 12.5ppm iodine sanitizer.
      • Correct by: Immediately.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces were not being sanitized properly due to malfunctioning dishwasher.
      • Corrective Action(s): Rewash and re-sanitize ALL equipment/utensils/food contact surfaces with min 100ppm chlorine sanitizer at min 24C.
      • Correct by: Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels at the handwashing station at the bar.
      • Corrective Action(s): Provide paper towels at ALL handwashing stations in order to properly dry hands.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The daily temperature log was NOT kept up to date.
      • Corrective Action(s): Ensure to record temperature of all coolers and freezers daily.
      • Correct by: Ongoing.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of grease and dirt in the following areas:
      • - underneath the dishwasher/two compartment sink
      • - floors inside the walk in cooler
      • - floors in the dry storage area
      • Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0ppm chlorine sanitizer.
      • Corrective Action(s): Call and/or fix the dishwasher. Ensure that the dishwasher dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level.
      • Correct by: Immediately.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: All FOODSAFE certificates are expired.
      • Corrective Action(s): The operator and three other staff are to successfully complete FOODSAFE course and provide valid FOODSAFE certificates to the health inspector.
      • Correct by: One month.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Absence of valid FOODSAFE trained staff on duty.
      • Corrective Action(s): Ensure that at least one FOODSAFE trained staff is on duty at ALL times.
      • Correct by: Immediately.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Large batch of cooked rice stored on prep counter. Staff informed that rice had been sitting on counter for about 2 hours.
      • Corrective Action(s):
      • Move rice to walk-in cooler at 4 degrees Celsius.
      • Foods must be cooled down in the following manner:
      • 1. From 60 degrees Celsius to 20 degrees Celsius within 2 hours (using an ice wand, ice water bath and/or separate food into shallow, metal pans), then
      • 2. From 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in a cooler at or below 4 degrees Celsius).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • Glass washer sanitizing with 0 ppm iodine. Test strips in facility were also used to measure sanitizer but no residual detected.
      • Corrective Action(s):
      • Use dishwasher to wash, rinse and sanitize glasses until glass washer is repaired. Run all glasses through dishwasher before using them again.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • General sanitation of kitchen floors need improving.
      • Corrective Action(s):
      • Clean floors of kitchen, especially under equipment and prep tables up to the back wall. To be corrected by November 28, 2017.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION):
      • Glass washer not sanitizing dishes at an adequate concentration. After multiple attempts and staff changing the product, the glass washer starting working adequately.
      • Corrective Action(s):
      • Ensure glass washer is maintained and checked daily so that the dishes are sanitized with 12.5ppm to 25ppm iodine.
      • Violation Score: 3
  18. Routine Inspection

    0 infractions