INSPECTION REPORT Health Protection LQUN-AZK39K

PREMISES NAME Latino Deli Ltd.		Tel: (604) 772-1777 Fax:
PREMISES ADDRESS 2877 B Shaughnessy St Port Coquitlam, BC V3C 3H1		INSPECTION DATE June 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Latino Deli Ltd		NEXT INSPECTION DATE July 03, 2018
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 = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Expansion into the neighboring suite has occurred in the retail area. Walls have been removed and the floor surface is unfinished. Corrective Action(s): Submit a floor plan showing the expansion into the neighboring suite. Finish the floor so that it is smooth, level, sealed, durable, and cleanable. Finish the walls so they are painted, smooth, and durable. **Correction date: July 1/18** Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: The kitchen area is small and storage of items that are not needed to run the kitchen, or items that are broken or unused (in the last 6 months) are present. It is difficult to properly clean the kitchen. Corrective Action(s): Reorganize and remove all items that are unused, broken or not needed to run the kitchen. **Correction date: July 1/18** Violation Score: 1

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezers -16C or colder; and thermometers present. - Hand sink stocked with liquid soap, paper towels, and running hot and cold water. - Domestic dishwasher present that has NSF/ANSI 184 designation. When using the dishwasher, the "Sanitizing" cycle MUST always be used. - Bleach sanitizer in spray bottle had [Cl2] of 200ppm. - No expired foods for sale or in use. - Salsa verde and tamalas are made only on the weekend. Batches of salsa verde made to last 4-5 days, about 40 tamales are made and sold the same day. Discussed the process to made the food items, approved. No other foods are to be made without approval from our office. - No frying of any kind shall occur, and no cooking of any proteins is allowed in the kitchen due to lack of ventilation. Baking, steaming and boiling of vegetables is allowed. Steaming of precooked proteins is allowed. - General sanitation level is satisfactory. - No signs of pests. - Foods stored in food grade containers; covered; labeled; 6" off the floor on shelves; and in groups. - FoodSafe certified staff present. - Repackaging of dry foods are being done. Proper labels must be placed on the repackaged bags, the labels must have: 1) The name of the store 2) Address of the store 3) Phone number of the store 4) The name, or what is in the bags 5) The weight of the bag **A follow-up inspection will be conducted to see the completed renovations and the reorganized and decluttered kitchen.**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AZK39K
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment