INSPECTION REPORT Health Protection ABAI-AF4SEH

PREMISES NAME Caffe Divano (Burnaby)		Tel: (604) 558-3011 Fax: (604) 558-3012
PREMISES ADDRESS 4568 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE October 26, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patrick Beecroft		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted icing on outside of blender bowl and on a large platter stored in cabinet that has a missing door. Staff said that they must have dropped some icing on the food equipment when mixing/using the icing on the counter above. Corrective Action(s): Replace door for cabinet and ensure all food equipment is stored in an area protected from potential contamination from spilled or dropped food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Inquired about cleaning and sanitizing procedure for meat slicer with staff member. Staff member said that meat slicer is used approx twice a day and is sanitized routinely throughout the day but only taken apart once a day and removal parts are put through the dish washer. Corrective Action(s): Ensure meat slicer is taken apart during the sanitizing process and all parts of the meat slicer are thoroughly sanitized. Putting through the dishwasher is a method of sanitizing the removal parts. Wiping down the surface areas of the meat slicer with a chemical sanitizer is not considered proper/complete sanitizing. Meat slicer is to be taken apart and all parts sanitized once every 4 hours if in continuous use throughout the day or after each use if used if not used frequently for the operation. Violation Score: 5

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

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (walk in cooler, display cooler, under counter coolers...etc) Walk in freezer -22C Hot holding of soup 69C. Confirmed with staff that left over soup to be discarded at end of day - no cooling and/or reheating of leftovers permitted. Probe thermometers available on site to take internal temperature of the foods. Ensure probe is sanitized between uses. Good general sanitation. No sign of pest activity noted at time of inspection. Quat sanitizer in containers with time stamp and cloths submerged, spray bottle and at source 200ppm. Ice machine appeared clean. Scoop for ice stored outside of the ice in a separate container. Low temperature dish washer had 50ppm chlorine. All stored foods appeared protected (ie. stored off the ground, covered..etc)