INSPECTION REPORT Health Protection AJON-AZPQEF

PREMISES NAME Notti Biscotti		Tel: (604) 542-9986 Fax: (604) 542-9987
PREMISES ADDRESS 103 - 15252 32nd Ave Surrey, BC V3S 0R7		INSPECTION DATE June 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shelley Quesnel		NEXT INSPECTION DATE June 14, 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 = 6

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: General sanitation of facility needs improvement, especially in the following areas: - Fan covers in sliding door cooler. - Underneath equipment and prep tables. - Inside freezers. Corrective Action(s): Clean all areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected starting today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler operating above 4 degrees Celsius. Operator informed that service technician has already been contacted. Ambient air temperature at the time of inspection measured at 14 degrees Celsius. No potentially hazardous foods stored in walk-in cooler at the time of inspection (only baked goods and vegetables). Corrective Action(s): Repair walk-in cooler so the temperature is maintained at or below 4 degrees Celsius. Potentially hazardous foods are not permitted to be stored in the walk-in cooler until written approval granted by health inspector. To be corrected today. Violation Score: 3

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All coolers (except the one discussed in the violation above) maintained at 4 degrees Celsius. All freezers maintained below -18 degrees Celsius. All hot holding maintained above 60 degrees Celsius. All food items covered and protected from contamination. Food stored at least 6 inches off the floor. Bleach sanitizer in spray bottle = 200 ppm. Low temperature dishwasher sanitizing with 50 ppm chlorine at dish level. No signs of pest activity at the time of inspection.