INSPECTION REPORT Health Protection CPAK-AFDU2R

PREMISES NAME Porto Fino Express (Fraser Hwy)		Tel: (604) 723-0234 Fax:
PREMISES ADDRESS 104 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE November 4, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nick Ntokolas		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution mixed with soap. Corrective Action(s): Ensure to prepare 100-200ppm chlorine solution (1tsp bleach per 1L water) without adding soap. All prep surfaces to be resanitized using this solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation (CORRECTED DURING INSPECTION): Oustanding permit fee for 2016-17 year. Collected in cheque at this time. Corrective Action(s): Ensure the annual permit fee is paid every year (April-March). Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Ventilation canopy hood maintained. -General food storage practice satisfactory. No evidence of pest activity observed. -General sanitation level satisfactory but can be improved by cleaning hard to reach areas on a more regular basis. NOTE: Observed several pails of pasta sauces in walk-in cooler. Internal temperatures ranging in between 30~32'C. Ensure sauces are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Sauce prepared today and was constantly stirred for rapid cooling before placing in walk-in. Transferring to shallow metal containers and/or stirring with cooling wands will help. Please contact the health inspector for any questions or concerns.