INSPECTION REPORT Health Protection JELR-C6WT9K

PREMISES NAME Buenos Dias Cafe		Tel: (604) 943-0225 Fax: (604) 943-6001
PREMISES ADDRESS 5430 10th Ave Delta, BC V4M 3X8		INSPECTION DATE September 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adrian Dias		NEXT INSPECTION DATE September 20, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Commercial dishwasher water temperature is satisfactory however there is no sanitizing rinse (water temperature <71C inside the machine and 5-10ppm chlorine detected on the plate after final rinse cycle has finished. Corrective Action(s): Immediately ensure that all dishes and utensils area washed and rinsed in the dishwasher. They also must be sanitized manually using 100ppm chlorine (as detected using your test strip) or, using dishwasher as long as dishwasher can provide 50ppm chlorine as detected on the plate after the final rinse cycle has ended. Violation Score: 15

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

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

Comments

Routine check of kitchen which is located in the Kin Village community center. Walk in, prep, and display coolers are all at 4 C or colder - good. No hot holding during inspection. Cooling of hot foods reviewed - using an ice water bath if necessary to cool hot foods from 60 C - 20 C. Then place in small volumes in walk in cooler. Hand washing sink has liquid soap, paper towels, and hot/cold water. Chlorine sanitizer is used for to sanitize wiping cloths used for counters etc. For long cutting board and utensils used throughout the day, sanitize every 4 hours. Premises is clean and well-organized. Pest control program is in place. Manager/Operator has a valid Food Safe certificate. Reminder to keep daily temperature records to verify your food safety plan. Keep daily records of the dishwasher final sanitizing rinse concentration (50ppm chlorine required). Covid-19 Orders are being followed. Copy of this report left with operator.