INSPECTION REPORT Health Protection 238078

PREMISES NAME Bistro Panini		Tel: (604) 589-7870 Fax:
PREMISES ADDRESS 107 - 10277 City Pky Surrey, BC V3T 4C3		INSPECTION DATE July 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kiseop Lee		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food items were observed above 4C at time of inspection. -Prep cooler: Cheese, bacon, eggs (10C) -Main cooler : (Ham (8.4C) Corrective action: Adjust the prep. cooler temperature → temperature was adjusted 10 min later and the ambient air temperature was reduced back down to 4C. Ensure that the prep. cooler can maintain this temperature through daily logging. Temperatures at or below 4C prevent rapid growth of pathogens. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer pail or spray bottle was available for use at time of inspection. A 100ppm bleach solution was prepared in a spray bottle. Ensure that sanitizer is readily available for use on all food contact surfaces to kill bacteria. Operator states that she does not sanitize utensils and dishes after washing and rinsing with detergent. Ensure that a sanitizing step is preformed prior to air-drying. Sanitizing is required to kill bacteria off equipment and utensils. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Front stand-up cooler ambient temperature was reduced to ~5.8C. Continuing to monitor temperatures by logging 2x each day for the stand-up cooler and the prep. cooler. -Close the front door when not in use to prevent entry of pests. -Handwash sink supplied with hot and cold running water, liquid soap, and paper towels. -General sanitation in facility is satisfactory. -Freezer temperature at -11C.