INSPECTION REPORT Health Protection BCUD-AW826V

PREMISES NAME Porto Fino Express (Surrey)		Tel: (604) 591-7749 Fax:
PREMISES ADDRESS 134 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE February 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Ntokolas		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Prep table drawers filled with raw chicken on top, cooked product below. - keep raw protein products on lower shelving/ storage units 2) Observed two knives in storage wedge between cardboard products. - Never use hard to clean areas as food equipment storage. Use only your magnetic strip or drawers, and only when knives have been cleaned and sanitized 3) Lemon bleach in use for rags, which are then used for wiping up tables (possibly with quat based sanitizer) - you have numerous options for food grade sanitizers: -> use regular, unscented bleach at 100ppm to store your rags, and use these rags for general wipe up -> use your quat spray sanitizer but never mix with other chemicals Corrective Action(s): Violation Score: 3

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Front kitchen coolers both 5C Display cooler 4C Standing sauce cooler 4C Standing freezer -18C Chest freezer -26C Walk in cooler 2C Back standing freezer -15C Pop cooler 4C **Pizza prep cooler ranged between 5-6C. Please turn down so the bottom portion reaches 2-3C in order to keep upper inserts 4C. Quat sanitizer (pre-mix) in spray bottle at 200ppm. Please see above note regarding sanitizer use and avoiding mixing. **You may continue to use this product, or switch over to 100ppm regular bleach if desired. To make 100ppm bleach, mix 5ml of bleach to 1 litre of water Dishwasher reached 50ppm chlorine sanitizer residual Hot held sauces (reheated on stove first) measured 60C General sanitation of facility good No evidence of pests Note: as discussed, please keep your monitoring logs on site for 3 months (90 days)