Emilio Finatti Sicilian Pizzeria

5 - 15223 Pacific Ave, White Rock · Restaurant

27 inspections

Routine InspectionJan 29, 2026
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Only one staff on-site at time of inspection. Staff stated that their FOODSAFE level 1 just expired.
  - Corrective Action(s): Please ensure there is staff on every shift with valid FOODSAFE level 1 or equivalent.
  - Please have staff retake their FOODSAFE level 1
  - To be completed by: Feb 29, 2026
  - Please email registration or certificate to EHO.
  - Violation Score: 1
Follow-Up InspectionSep 23, 2025
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Ventilation hood still has not been professionally cleaned.
  - Area on top of oven have grease/grime build up on the ceiling/pipings.
  - Corrective Action(s): Please have professionally cleaning done for ventilation hood and area around the oven.
  - To be corrected by: Oct 7, 2025
  - Please email service report to EHO.
  - Violation Score: 3
Routine InspectionSep 17, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measure 0ppm chlorine even after multiple cycles.
  - Corrective Action(s): Staff is to manually sanitize in the prep sink. Prep sink filled with 100ppm chlorine (1tsp bleach to 1L water).
  - Equipment and dishes are to be washed and rinse in the dishwasher, soaked in the belach water for 2min, placed on a rack and air dry.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1. Ventilation hood observed blackened with grease. Unknown date last professional cleaning. No sticker available.
  - 2. Area above the oven observed bleackened with grease and grime accumulation.
  - 3. Flour and debris observed underneath racks/storage shelves.
  - 4. Fan guard observed to be coated in flour and dusty.
  - Corrective Action(s): 1. Ventilation hood must be routinely professionally cleaned to ensure grease and grime build up does not accumulate.
  - 2. Please clean and degrease area around the oven.
  - 3. Please ensure shelving and equipment is routinely pulled out and floor underneath is sweeped out.
  - 4. Please ensure fan and fan guards are free of dust. This is to prevent dust blowing everywhere and contaminating food.
  - To be completed by: Sept 22, 2025
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Low temperature dishwasher measure 0ppm chlorine even after multiple cycles.
  - Corrective Action(s): Please service dishwasher so that it can sanitize at 50ppm chlorine.
  - To be corrected by: Sept 19, 2025
  - Please email service report/invoice to EHO once dishwasher is serviced.
  - Violation Score: 15
Follow-Up InspectionMar 6, 2025
0 infractions
Routine InspectionFeb 28, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. Surface sanitizer was not prepared at the beginning of the inspection.
  - 2. When asked about the cleaning-in-place procedure for the meat slicer, staff reported that they do sanitizing before wash and rinse.
  - Corrective Action(s): 1. Staff prepared a 200ppm bleach solution in a sanitizer bucket with towels soaked in it.
  - 2. Staff was instructed to wash the meat slicer with soap and water, rinse, then sanitizer with the 200ppm bleach. Make sure to let the meat slicer air dry.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Scoops stored inside dry ingredient bins do not have handles. Food ingredients would have direct contact with hands.
  - Corrective Action(s): Obtain scoops with handles for dry ingredients. Either store outside of the bins or make sure the handles are not touching the food. Date to be corrected by: 1 week.
  - Violation Score: 3
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation (CORRECTED DURING INSPECTION): Front door is kept open without any screens or barriers to prevent pests from entering.
  - Corrective Action(s): Staff removed the door stopper so that the front door is shut. Alternative solution is to obtain a screen door to fit onto the front entrance. This will prevent pests from entering the premises.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Heavy grease buildup around the pizza oven and on the ventilation hood.
  - Corrective Action(s): Ensure cleaning is done regularly to remove grease and get ventilation hood cleaned by professionals regularly (for inside the ducts). Date to be corrected by: 2 weeks.
  - Violation Score: 3
Follow-Up InspectionSep 12, 2024
0 infractions
Routine InspectionSep 9, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 3 door pizza cooler at 12 C and temperature of potentially hazardous food registered between 9-12 C.
  - 2 door (Habco) sliding cooler at 9 C and temperature of potentially hazardous food registered between 9-10 C.
  - Corrective Action(s): Discard all potentially hazardous foods that are over 4 C for more than 2 hours.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Two coolers are registering over 4 C.
  - Corrective Action(s): Repair coolers immediately. Do not use these coolers for the storage of potentially hazardous foods.
  - Violation Score: 9
Follow-Up InspectionFeb 15, 2024
0 infractions
Routine InspectionFeb 8, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. 2 door cooler closest to service window registered at 8 C (both internal temperature of cheeses and ambient air temperature of bottom section).
  - 2. Cheese fridge ambient air temperature 7 C.
  - Corrective Action(s): Repair coolers so that they are 4 C or below. Do not use these coolers for potentially hazardous foods. Staff stated coolers were stocked during opening - food can be relocated.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Cooler closest to service window registered at 8 C and cheese fridge registered at 7 C.
  - Corrective Action(s): Repair/service coolers so that they are 4 C or below.
  - Correct immediately.
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Some coolers do not have thermometers.
  - Corrective Action(s): Ensure coolers are equipped with accurate thermometers. Correct immediately.
  - Violation Score: 1
Follow-Up InspectionOct 18, 2023
1 infraction
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Accurate thermometers not place in coolers. This is a repeat violation..
  - Corrective Action(s): Place accurate thermometers in all coolers. Failure to comply may result in further enforcement action. This will be followed up at the next routine inspection.
  - Violation Score: 1
Follow-Up InspectionSep 29, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): 2 door sliding door cooler has not been repaired and registering at 8 C. Used for the storage of cut vegetables and feta cheese. This is a repeat violation.
  - Corrective Action(s): Service cooler and transfer foods to a cooler that is 4 C or below.
  - You can only use this cooler for non potentially hazardous foods (foods that do not require refrigeration such as whole vegetables). Failure to comply may result in further enforcement action.
  - Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 2 door sliding door cooler not repaired.
  - Corrective Action(s): Service and ensure it is 4 C or below prior to using for potentially hazardous foods.
  - Violation Score: 9
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Accurate thermometers lacking.
  - Corrective Action(s): Ensure each cooler has a functioning thermometer.
  - Violation Score: 1
Routine InspectionSep 27, 2023
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Ambient air temperature of the two door sliding cooler registered at 7.6 C. Mozzarella cheese at 5.5 C, edam cheese at 5.7, sliced vegetables at 6 C.
  - Ambient air temperature of 2 door undercounter cooler closest to the dough mixer at 6.5 C. Ranch dressing at 6.6 C, sour cream and feta cheese at 5 C.
  - Corrective Action(s): Staff were instructed to transfer all potentially hazardous food to functioning coolers.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Fruit flies observed in kitchen, in particular in dishwashing area.
  - Corrective Action(s): Increase sanitation. Consult pest control company. Premises must be free of pests.
  - Correct by October 11, 2023.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: General cleaning required - build up of food debris from previous days observed on and behind equipment.
  - Corrective Action(s): Increase frequency of cleaning.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Two door sliding door cooler ambient air temperature at 7.6 C. Staff stated there was ice build up and pooling of water.
  - 2 door undercounter cooler ambient air temperature at 6.6 C.
  - Corrective Action(s): Service/replace coolers so that they are 4 C or below at all times. Correct immediately.
  - Violation Score: 9
Follow-Up InspectionApr 4, 2023
0 infractions
Routine InspectionMar 3, 2023
1 infraction
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
  - Observation: Hot water tap on kitchen hand sink is not working. Note that this is the third consecutive routine inspection where the hand washing sink was not fully functional. Correction order issued. Further violations will result in the issuance of a violation ticket or possibly a closure order.
  - Corrective Action(s):
  - Violation Score: 25
Routine InspectionAug 30, 2022
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): sliced meats left out on counter after slicing. Always refrigerate immediatelly.
  - Corrective Action(s):
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Hand sink tap is missing. Repair. Use adjacent sink for handwashing until repaired.
  - Corrective Action(s):
  - Violation Score: 5
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
  - Observation: Permit fee for 2022-2023 has not been paid. Letter and invoice delivered.
  - Corrective Action(s):
  - Violation Score: 1
  - 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings noted in several corners. See #305 also. Clean, declutter, continue trapping.
  - Corrective Action(s):
  - Violation Score: 9
  - 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
  - Observation: Overall sanitation is good but corners are crowded with unused items and food debris in corners will attract pests. Also shelving units less than 2 inches above the floor do not allow for easy cleaning and offer pest harborage. Clean, and replace or alter shelving. Remove unuseed items to decrease clutter.
  - Corrective Action(s):
  - Violation Score: 3
Follow-Up InspectionFeb 23, 2022
0 infractions
Routine InspectionFeb 9, 2022
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: Cold water tap on hand sink is not working. Since only hot water is avaiable the water becomes too hot quite quickly. Repair.
  - Corrective Action(s):
  - Violation Score: 5
Routine InspectionNov 28, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: There is a build up of flour and dirt on floor in hard to reach areas (under shelves etc.). Walls/ceiling require cleaning.
  - Corrective Action(s): Follow a routine written cleaning schedule. Deep clean premises, including under shelves etc. Clean walls. Keep ceiling clean.
  - Violation Score: 9
  - 312 - Items not required for food premises operation being stored on the premises [s. 18]
  - Observation: Some items that are not needed in the kitchen are making it harder to keep premises clean.
  - Corrective Action(s): Remove all items that are not needed in the kitchen.
  - Violation Score: 1
Follow-Up InspectionJan 11, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Continue with routing cleaning of ceiling, walls, and floor. Follow a written, routine cleaning schedule.
  - Violation Score: 3
Routine InspectionJan 8, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): There is no final sanitizing rinse for utensils being washed in the dishwasher. The maximim temperature does not reach 71 C and there is no chlorine detected on the utensils after the final rinse (even after priming the chlorine feed line).
  - Corrective Action(s): Immediately wash, rinse, sanitize, and air dry all dishes and utensils. For sanitizing by hand, use 1 tsp per litre of water to create a 100-200ppm sanitizing solution in the sink. Soak utensils for 2 minutes and then air dry. Do not use the dishwasher to sanitize until it can provide a final sanitizing rinse of 50ppm. Use test strips to verify the chlorine concentration daily. Use sanitizing solution on all food contact surfaces and food equipment every 2 - 4 hours when in use.
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Cleaning requires improvement.
  - Corrective Action(s): Follow a routine cleaning schedule that includes cleaning under shelves and equipement. Clean walls, ceiling, and staff washroom. Counters etc. are to be cleaned and sanitized every 2 - 4 hours.
  - Violation Score: 9
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: See above.
  - Corrective Action(s): Dishwasher is to be repair to provide a final sanitizing rinse (50ppm).
  - Violation Score: 3
Follow-Up InspectionMay 23, 2018
0 infractions
Follow-Up InspectionApr 30, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Large container of shredded cheese with sealed lid - cheese temperature is above 4 C.
  - Corrective Action(s): Store all foods (shredded cheese) in smaller volumes and do not stack unless the food has already cooled to 4 C. Cheese is a potentially hazardous food and must be kept at 4 C or colder.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Repeat violation: The meat slicer is not clean and has not been used today. Food /debris noted on the back and front of the blade.
  - Corrective Action(s): Meat slicer is to be thoroughly washed, rinsed, sanitized (use 1 tsp domestic bleach in 1 litre of water), and air dried today and before next use. Do this after every use or every 4 hours if used throughout the day. Provide a designated brush to clean the slicer. Post instructions for staff (sanitation plan).
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Deep cleaning is required.
  - Corrective Action(s): Follow a written routine cleaning schedule.
  - Violation Score: 3
Routine InspectionApr 27, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Upright Habco cooler (by dishwasher) food (7.8C) and air temperature (8.0C) are above 4 C.
  - Small 2 door salad prep cooler air and food temperatures (10 C) are also above 4 C (repeat violation).
  - Corrective Action(s): Immediately discard cheeses and potentially hazardous foods in the 2 door salad prep cooler.
  - Move cheeses, meats, and any other potentially hazardous foods in the Habco cooler (by dishwasher) to an alternate cooler so that they are kept at 4 C or colder. Follow your food safety plan and keep daily temperature records.
  - Violation Score: 15
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: The meat slicer has not been used today but has food debris at the back of the blade.
  - Corrective Action(s): Thoroughly wash, rinse, sanitize, and air dry the meat slicer and keep it in a sanitary condition. Remove debris from the back of the blade.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Improve cleaning. Clean floors, under equipment, walls, etc. Follow a routine, written cleaning schedule.
  - Violation Score: 9
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Spray bottle by dishwasher is not labelled.
  - Corrective Action(s): Label all chemical bottles to accurately show contents.
  - Violation Score: 3
Routine InspectionFeb 19, 2018
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): A small volume of potentially hazardous foods is being stored in the small 2 door prep cooler. Air temperature is 6.0 C and food temperature is 5.8 C - 6 C.
  - Corrective Action(s): Immediately store all potentially hazardous foods at 4 C or colder. Move dressings, sauces, and cheeses to an alternate cooler.
  - Do not store any potentially hazardous foods in the 2 door prep cooler as it is not keeping food at the correct temperature.
  - The is a repeat request.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Slicer used to slice produce etc. has food debris on the back of the blade and in the upper guard area.
  - Corrective Action(s): Provide a brush to remove all food debris and then wash, rinse, sanitize (use your chlorine sanitizer at 100-200ppm), and air dry the slicer as soon as possible (before next use) and after each use.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Kitchen walls, shelves, coolers (fan covers), and walls/ceiling require cleaning.
  - Corrective Action(s): Thoroughly clean entire kitchen including walls, ceiling, and in hard-to-reach areas. Follow a routine cleaning schedule.
  - Violation Score: 9
Follow-Up InspectionOct 4, 2017
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Continue with regular cleaning.
  - Violation Score: 3
Follow-Up InspectionAug 18, 2017
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Two door salad prep cooler air temperature is 12C and food temperature is at 9 C. Small volumes of cheese and sour cream are still being stored in this cooler.
  - Front display cooler is at 5-6C.
  - Corrective Action(s): Cheese placed in the 2 door salad prep cooler is to be discarded if at >4 C for >2 hours. Repeat request.
  - Store only lower risk foods in the prep cooler as discussed (corrected during inspection).
  - Provide thermometers for both of these coolers and ensure that all potentially hazardous foods are kept at 4 C / 40F or colder.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Cleaning must be improved. Follow a written routine cleaning schedule.
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation:
  - Corrective Action(s): Provide thermometers for all coolers and check daily.
Routine InspectionAug 16, 2017
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Small volume of cheeses for salads and salad dressings are above 4 C in the small 2 door prep cooler (air temperature 9 C and cheese temperature in top inserts higher than 15 C).
  - Corrective Action(s): Immediately discard potentially hazardous foods (low acid dressings and cheeses) that have been above 4 C for more than 2 hours. Do not store any potentially hazardous foods in this cooler unless it can keep them at 4C or colder.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Low temp commercial dishwasher has no detergent (bottle empty and dishes are not coming out clean) and there is no chemical sanitizer detected after the final rinse (0 ppm).
  - Corrective Action(s): Immediately sanitize manually after utensils are washed and rinsed. You can use 100-200ppm chlorine (1 ounce domestic bleach per gallon water or 1 tsp per litre), soak for 2 minutes and then air dry.
  - Fix dishwasher and use to sanitize only when it can provide a minimum of 50ppm chlorine measured after the final rinse. Test papers are to be used to verify. Add more chlorine sanitizer for the wiping cloths (10 ppm detected and 100 ppm required).
  - Violation Score: 25
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): A thorough cleaning of the premises is required to remove food debris, etc. Clean walls, floor, equipment, shelves, etc.
  - Violation Score: 9
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation:
  - Corrective Action(s): Provide an accurate indicating thermometer for the small two door salad prep cooler and the front salad display cooler. All coolers to have an accurate inside thermometer to verify temperatures (4 C /40 F or colder required).
  - Violation Score: 1