INSPECTION REPORT Health Protection LQUN-BGYPRA

PREMISES NAME La Santa Rosa		Tel: (778) 285-9336 Fax: (778) 285-9337
PREMISES ADDRESS 121 - 1585 Broadway St Port Coquitlam, BC V3C 2M7		INSPECTION DATE October 15, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Carlos Hernandez		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust canopy requires to be professionally cleaned as per the service sticker schedule in April 2019. Grease will build up inside the exhaust vent and could cause a fire or attract pests. Corrective Action(s): Call a professional exhaust company to clean the canopy, and ensure to follow the service sticker schedule. **Correction date: Nov. 1/19** Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: FoodSafe Level 1 certificate, held by the owner, has expired. There is no other staff present with a valid certificate to ensure proper food handling practices are being followed. Corrective Action(s): Enroll into the next available FoodSafe Level 1 course. Go to www.foodsafe.ca to find the next course. **Correction date: Nov. 30/19** Violation Score: 1

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: - The restaurant part of the facility is no longer operating. No food is being prepared for the public for immediately consumption. The owner still wants to have the FSE status, as he may open on the weekends, next Summer. - The only piece of equipment that is being used on a daily basis is the deep fryers and exhaust canopy to deep fry tortillas to make tortilla chips. The chips are packaged and sold in the front retail section of the premises, along with fresh tortillas. - The hand sink is stocked with liquid soap, paper towels, and running hot and cold water. - General sanitation level is good, other than having the exhaust canopy professionally cleaned. The exhaust canopy surfaces and filters are clean. - No signs of pests. - No food present for the restaurant portion of the premises. - High temperature dishwasher had a rinse cycle temperature of 71C at the plate's surface, as per max/min thermometer. - Bleach sanitizer in spray bottle had [Cl2] of 200ppm. - 2-compartment sink with spray nozzle was equipment with dish soap and bleach for dishwashing. - Retail cooler, storing fresh tortillas, was 4C. Thermometer found in the cooler.