Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-C9ASHN
PREMISES NAME
Caffe Divano (Burnaby)		Tel: (604) 558-3011
Fax: (604) 558-3012
PREMISES ADDRESS
4568 Hastings St
Burnaby, BC V5C 2K4		INSPECTION DATE
November 30, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Patrick Beecroft		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some cleaning required on floor of walk-in cooler and freezer units as well as in some drawers at front area.
.
Corrective Action(s):
Violation Score: 3

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

COMMENTS
- Facility in EXCELLENT sanitary condition
- No evidence of pests
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT
- Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT
- Test strips available for use
- Ice machine and scoops in good sanitary condition
- First In First out and date stamping methods observed in use
- All food items covered in cooler and freezer units
- Hair restraints in use
- Back door closed during inspection
- Light covers in place
- Cooler handles and seals in good sanitary condition
- Good hand washing practices observed - and proper glove exchange
- Staff Personal items kept separate from kitchen equipment
- FoodSafe Certified staff present during inspection