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Claudio's Ristorante

103 - 4402 Skyline Dr, Burnaby · Restaurant

12 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Inside of the ice machine requires a manual scrub. Area shown to the chef at this time.
      • 2) Pop gun holder requires a proper cleaning.
      • Corrective Action(s): Ensure to have the above equipment properly cleaned and sanitized as discussed at this time.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed by the pop gun/holder.
      • Corrective Action(s): Ensure to have the gun/holder cleaned on a daily basis as discussed at this time.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Sugar residue observed on surface of the pop gun holder.
      • Corrective Action(s): Ensure to have the shown part cleaned and sanitized to avoid attracting flies.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food stored in the top part of the pizza prep cooler inserts had temperatures measured between 6.8'C-9.2'C. The unit was under a defrosting cycle at this time. Food stored in the same inserts but at the bottom layer had temperatures measured under 4'C.
      • Prep cooler inserts in the kitchen had food temperatures measured between 7.1'C-8.9'C. Lids were closed at this time. Chef to check the temperature after the defrosting cycle is complete. Inspection was conducted after the lunch rush.
      • Corrective Action(s): Ensure to have the temperatures monitored after the defrosting cycle is complete. Continue to store minimum amount of food in these inserts as discussed at this time.
      • Recommendation: Start recording temperatures of all coolers at least twice per day. Keep the records for the next routine inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glasswasher had 0ppm chlorine measure after final rinse. It was observed that the sanitizer bottle was empty. Staff had replaced the sanitizer to a new bottle at this time. The minimum level of chlorine (50ppm) was achieved after final rinse.
      • Corrective Action(s): Ensure to have all glasses washed through the glasswasher rewashed/sanitized. Monitor the sanitizer level on a weekly basis.
      • Violation Score: 5
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Several inserts stored along the cook line measured above 4C. Probed 2 insert items that were stored in the insert level of the 4 door prep cooler measured to be 11.2C and 11.6C. Inserts of cheese and prepped vegetables are stored on the prep surface in ambient temperature for the duration of service without any time tracking in place.
      • Pizza toppings in the toppings cooler measured above 4C. Probed bacon (5.0C) and sliced mushrooms (6.8C). This cooler has gone in and out of a defrost cycle three times during the time of inspection.
      • Corrective Action(s): The insert level of the kitchen prep cooler and any stored food items on the prep surface are directly exposed to the auxillary heat from cooking elements. Discussed with staff:
      • > Store fewer amounts of food in each insert - only what can be used within 2 hours. Do not overstock.
      • > Any cooked and potentially hazardous foods must not be out in ambient temperature for more than 4 hours before it must be discarded.
      • > Begin time tracking - physical measures must be in place (writing down the time OR using timers)
      • For pizza toppings, store all inserts in the main pizza cooler until the top level is serviced and able to maintain 4C or colder at all times. For RUSH HOURS ONLY, a smaller amount of toppings may be stored in the top cooler. Discussed with staff:
      • > Lunch rush from 12:00pm-2:00pm - leftover toppings stored back in the bottom cooler.
      • > Dinner rush from 6:00pm-closing - leftover toppings discarded.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer prepared for the front of the house.
      • Corrective Action(s): There must be a surface sanitizer readily accessible for each part of the facility. Prepare a spray bottle to use for the bar, pizza area and dining room.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One package of frozen sausages were thawing in room temperature.
      • Corrective Action(s): Staff transferred to the prep sink to thaw under cold running water. Do not thaw in room temperature.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning is required especially in the main kitchen. Food debris and grime accumulation is noted under/behind the cook line, under the prep coolers and tables, behind the ice machine, and under the dishpit.
      • Minor amount of food debris is noted in the bar/pizza area, mainly under the pizza cooler.
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Staff informed deep cleaning typically occurs every 3 weeks.
      • > Ensure all hard to reach areas are addressed on a regular basis.
      • Date to be corrected by: September 26, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza toppings cooler is unable to maintain 4C or colder at all times. During the time of inspection, the display temperature fluctuated between 36.4F to 41.5F while the internal temperature of stored food remained between 5.0C and 6.8C.
      • Corrective Action(s): Service the cooler ASAP. It must be able to maintain 4C or colder regardless of surrounding factors.
      • A follow-up inspection by FHA must take place before using the toppings cooler back to its full capacity.
      • Date to be corrected by: September 26, 2024
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods observed at room temperature (ie. pasta at cooking line, sauces on prep table). Food temperatures of pasta is measured to be 18.9oC to 19.4oC. Sauces are left out without proper time indication.
      • Corrective Action(s): Potentially hazardous foods must be kept cold under 4oC or hot over 60oC. Foods discarded.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. No paper towel is present at kitchen handsink by cooking line.
      • 2. Recycling bin which should be placed under dishwashing counter is placed right in front of handsink by kitchen entrance.
      • Corrective Action(s): All handwashing stations must be equipped with proper amenities for proper handwashing to occur, and must be unobstructed.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health permit is not posted.
      • Corrective Action(s): Ensure health permit is posted in a conspicuous location.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. One oil carton observed storing on ground by cooking line. Bucket of foods observed in walk-in cooler near ground.
      • 2. Open bags of dry goods (ie. sugar, durum) are on shelving rack.
      • 3. A bottle is placed in ice bin where ice is used for customers' beverages.
      • Corrective Action(s): 1. Products must be stored at least 6 inches above ground to facilitate cleaning.
      • 2. Transfer open bags of dry goods in food grade containers.
      • 3. Do not store any other items in ice bin if ice is meant for customers' beverages. Remove bottle.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: One ceiling tile is missing (above pop syrup).
      • Corrective Action(s): Install ceiling tile to prevent pests from entering facility.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A domestic deep fryer is observed by pizza oven counter. No commerical ventilation right above deep fryer.
      • Corrective Action(s): Production of grease laden vapour is not allowed without a commercial ventilation. Remove deep fryer.
      • This is the second consecutive routine inspection with this violation.
      • Failure to comply may result in further enforcement action.
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. An open bag of flour is noted on shelving rack.
      • 2. Garbage bag is used to cover dough while resting.
      • 3. Boxes of eggs observed storing on ground in walk-in cooler.
      • Corrective Action(s): 1. Transfer food to food grade container.
      • 2. Do not use garbage bag as chemicals may leach onto foods.
      • 3. Foods should be stored at least 6 inches above ground.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Accumulation of debris is noted on floor under and around dishwashing area, under prep tables, and under cooking line.
      • Corrective Action(s): Clean the above mentioned areas.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A domestic deep fryer is noted at the front pizza prep area. No commercial ventilation is present in that area.
      • Corrective Action(s): Generation of grease laden vapour is only allowed if commercial ventilation is in place. Remove deep fryer.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 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
    • 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