INSPECTION REPORT Health Protection SGRM-CCZNEX

PREMISES NAME Casa Del Pane Italian Bakery & Deli		Tel: (604) 469-7263 Fax: (604) 945-0158
PREMISES ADDRESS 242 Newport Dr Port Moody, BC V3H 5B9		INSPECTION DATE March 29, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Francessco Pero		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JAHN-AQ9NR4 of Aug-15-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: The cooler covered with plastic curtains in the front area was at 7.8C. Potentially hazardous foods such as dairy products, eggs and pastes were stored. Correction: Ensure that the cooler is able to maintain foods at 4C or below at all times. If the unit is unable to maintain temperature as per the regulatory requirement, a door that can be shut shall be installed. Code 301 noted on Sanitation Complaint inspection # FEMI-BXA3AS of Jan-14-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Noted dirty dishware in both 2 compartment sinks- proper dishwashing is not done -Lack of adequate dishwashing facility (2 compartment sink vs 3 compartment sink) Correction: -Proper 4 step manual dish washing must be followed (1. Wash 2. Rinse 3. Sanitize 4. Air dry) -Designate dirty zone vs clean zone in dishwashing area - Install a 3 compartment sink or install a commercial dishwasher- Code 302 noted on Follow-Up inspection # FEMI-BXHQ93 of Jan-21-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishware are piled up in both 2 comp sink at time of visit indication of improper dishwashing Correction: -The 4 steps of dishwashing must be followed. wash-rinse-sanitize-air dry- -Lack of proper dishwashing facility - minimum 3 compartment sink is required or install a commercial dishwasher with existing 2 compartment sink -Submit a plan with time line to install proper dishwashing facility for the premises. Code 401 noted on Follow-Up inspection # FEMI-BXHQ93 of Jan-21-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hand washing sink available in back kitchen area- the two compartment dishwashing sink full of dishware at time of visit Correction: -At least one sink (in the food preparation area/kitchen) must be available at all time for handwashing by staff in kitchen -Install a hand sink- in the meantime make at least one of the 2 compartment sink available for handwashing during food prep Code 302 noted on Follow-Up inspection # FEMI-C49NV9 of Jun-22-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: It appears proper 4 step manual dishwashing is not being followed: Dirty dishware were stored in all dishwashing sinks Correction: Have a dirty zone and store all dirty dishware in dirty zone, Follow the 4 steps of manual dishwashing: 1. Wash- detergent , warm water 2.Rinse- clean water 3-Sanitize- soak in sanitizer for at least 2 minute 4 Air dry in dish rack Code 401 noted on Follow-Up inspection # FEMI-C49NV9 of Jun-22-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hand washing sink available in kitchen - no food production at time of visit Correction: Dirty dishware were stored in dishwashing sinks- this is a repeated violation and violation ticket will be considered -Based on the submitted and accepted proposal while the facility is planning to renovate one of the dishwashing sink must be available for hand washing at all time during operation. Code 302 noted on Follow-Up inspection # FEMI-C4ATQW of Jun-24-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dirty dishware noted in both dishwashing sink- proper manual dishwashing is not being followed. Repeated critical violation -As communicated before facility lacks the minimum 3 compartment sink for manual dishwashing. It has a two compartment sink which is not adequate for the current dishwashing demands of the facility Correction: -Proper 4 steps of manual dishwashing to be followed as per provided dishwashing signs ( 2 comp and 3 comp dishwashing signs are provided to the operator) -A proper set up for manual dishwashing ( minimum 3 compartment sink) is required. In the meantime submit an acceptable/practical process to ensure dirty dishware are being washed-rinsed-sanitized and air dry. Code 401 noted on Follow-Up inspection # FEMI-C4ATQW of Jun-24-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hand washing sink available in kitchen for staff to wash their hands, food production was in process at time of visit. Correction: -Install a hand washing sink in kitchen in the meantime at least one designated hand washing sink must be available for hand washing at all time. Failure to comply will result in next level of enforcement.

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