INSPECTION REPORT Health Protection MUPN-D46QTV

PREMISES NAME La Santa Rosa		Tel: (778) 285-9336 Fax: (778) 285-9337
PREMISES ADDRESS 121 - 1585 Broadway St Port Coquitlam, BC V3C 2M7		INSPECTION DATE April 9, 2024	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Carlos Hernandez		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small line cooler was at 6-8C at start of inspection. Unit was adjusted and has since come down to 3.5C. Corrective Action(s): Ensure this unit maintains 4C or less at all times to reduce the growth rate of any pathogens in the food. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot water bath in hot holding unit was 80C however the temperature of the food was around 40C. Food was cooked earlier this morning and was put into hot holding unit hot. Corrective Action(s): Food in the hot holding unit must be kept at 60C or higher. Ensure that the hot water levels inside the unit are high enough to touch the bottom of the containers. Also ensure that the food is hot (>60C before it is put into the hot holding unit). 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

General observations: √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Bleach sanitizer available at 100ppm - High temperature dishwasher not on during inspection, restaurant only does take out with single use disposable containers √ Two compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Staff with FoodSafe (or equivalent) present and certificates posted in visible location √ No concerns with staff hygiene or food handling noted during inspection