INSPECTION REPORT Health Protection JMAA-BA9W42

PREMISES NAME Porto Fino Express (Surrey)		Tel: (604) 591-7749 Fax:
PREMISES ADDRESS 134 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE March 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Ntokolas		NEXT INSPECTION DATE March 21, 2019
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Containers of meat were uncovered in walk-in cooler, as well as produce in a stainless steel basket located next to the bucket of meat. 2. Alcohol stored in same compartment as bleach. Corrective Action(s): Meat was elevated off the floor and proper tight-fitting lids were placed on the containers. Ensure that this is always in place to protect against potential cross-contamination. 2. Alcohol removed and placed in a secure area without chemicals. Do not store any items for human consumption near chemicals. Chemical contamination could have serious consequences. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required around the following areas: - Area underneath, and around the dough mixer - FRP board behind the magnetic knife holder is visibly soiled Corrective Action(s): Remove the debris and thoroughly clean the aforementioned areas. Date to be corrected by: March 28, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following was noted: 1. Temperatures (Max: 4C or less for coolers, -18C or less for freezers; Min: 60C or greater for hot-held soups) - Walk-in cooler at 2C - Stand-up coolers at 4C or less - Prep cooler at 3C (bottom) and 4-5C (top) - operator advised to immediately close the lid and not to double stack inserts! - Chest freezer at -18C - Stand-up freezer at back of facility at -16C - Front display cooler at 4C - Hot-held soups at greater than 60C - Thermometers present in cooler units NOTE: Temperature logs and dishwasher logs were not taken at all in March. You must take temperatures daily and log it to ensure that your essential equipment is working properly! 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen and in both restrooms - good - Sanitizer spray bottle at 200 ppm quaternary ammonium compound (QUATS) - Low-temperature dishwasher sanitizes at final rinse cycle of 100 ppm chlorine residual at the plate - good - Knives and utensils, equipment generally maintained in good sanitary condition - Dough mixer was recently used and will be cleaned later today. Ensure that it is cleaned every 4 hours (if continuous use) or immediately after each use 3. Pests - No recent, visible sign of pest activity at time of inspection 4. Administrative - Operator has FoodSafe 1 - Permit posted and up to date A follow-up inspection will be conducted once your prep cooler is working. Please also ensure that you do a thorough clean of the restaurant, especially for the FRP board behind the magnetic knife holder, by March 28, 2019.