INSPECTION REPORT Health Protection LQUN-BHNQ8Y

PREMISES NAME Matteo's Gelato		Tel: (604) 464-2228 Fax: (604) 464-2211
PREMISES ADDRESS 2615 Mary Hill Rd Port Coquitlam, BC V3C 3B5		INSPECTION DATE November 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mathew Eddy		NEXT INSPECTION DATE 12 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup in hot holding unit was 56C. This is too low, foods must be held at 60C to prevent bacteria from growing in it. Corrective Action(s): Immediately turn the temperature up on the hot holding unit so the soup is 60C or hotter at all times. Soap MUST be heated up a boil (74C) as quickly as possible, in the microwave or on high heat setting in the holdin unit, and then kept at 60C. Review proper reheating steps with staff. During the inspection, the owner increased the temperature of the hot holding unit, the soap was 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) The interior surfaces and mechanisms of the ice making machine was covered in mildew and mold. This is unsafe as it will get into the ice and possibly make customers ill. 2) The is dust, cobwebs and fine food debris (sugar, coffee) on the exterior surfaces of equipment, food containers, shelves, cupboards and walls. This debris could fall into food or attract pests. Corrective Action(s): 1) Empty the ice machine and wash all interior surfaces and mechanisms. Use with hot water and soap, and then sanitize with hot water and bleach. Increase the frequency at which this is done (monthly), as there shall be no build up or develop of mold or mildew. **Correction date: Today** 2) Complete a deep cleaning of the facility and the hard to reach areas. Remove all items off of shelves and cupboards, then wash with hot water and soap. Wash baseboards, in-between equipment, exterior surfaces of equipment, and undersides of sinks and shelves. Ensure this is done on a monthly basis to prevent build up of food, dust, and cobwebs. **Correction date: Nov. 11/19** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers were -15C or colder; hot holding unit was 60C (after adjustment); and thermometers present. - A new high temperature dishwasher was purchased. The rinse cycle had a temperature of 78.5C at the plate's surface as per max/min thermometer. - Hand sink stocked with liquid soap, paper towels, and running hot and cold water. - All foods stored in food grade containers; covered; labeled; date coded; stored in groups; and store 6" off the floor. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is satisfactory, improvement needed in the mentioned areas. - FoodSafe certified staff present. - Bleach present for sanitizing.