INSPECTION REPORT Health Protection EKOG-CFGTKA

PREMISES NAME La Fontana Caffe		Tel: (604) 298-4004 Fax:
PREMISES ADDRESS 101 - 3701 Hastings St Burnaby, BC V5C 2H6		INSPECTION DATE June 17, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gianfranco Latrofa		NEXT INSPECTION DATE June 30, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refrigerator in back area was not storing foods at or below 4C. Air temperature was at 7.2C. Container of mayonnaise probed at 10C. Container of cream probed at 9C. Staff did not have temperature logs for unit. Corrective Action(s): Discard potentially hazardous food items that have been stored in the Danger Zone (4C-60C) for more than 2 hours. -Repair/adjust cooler unit so temperatures are maintained at or below 4C. Do not store any PHFs in this unit until proper cold storage temperatures are met. -Date to be corrected by: immediately. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Pasta roller equipment stored in drawers were covered in flour. Equipment should be cleaned and sanitized first before being stored. 2) Tabletop sandwich grills was covered in food debris and grime build-up. Corrective Action(s): 1) Clean and sanitize pasta roller equipment. Ensure it is cleaned before storing away. 2) Clean and sanitize sandwich grills. Ensure these items are cleaned frequently or after every use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles (front and back areas) for food contact surfaces measured at greater than 200ppm. -Staff remade solution on-site and concentration measured at 200ppm. Ensure sanitizer solution for food contact surfaces are between 100-200ppm. This can be made with 1tsp of bleach in 1L of water. Use chemical test strips to test concentration. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in front area was blocked with cups and dishes. Handsink in back area did not have paper towels and was missing the cold knob. -Remove items from handsink. Handwashing stations are for handwashing only. Ensure handsinks are available at all times and fully equipped with hot/cold running water, liquid soap, and paper towels so staff can properly and frequently wash their hands. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Found white container of sugar in back area without a lid. -Staff covered container at time of inspection. 2) Found grey container of sugar in back area without a lid and clearly contaminated with debris. -Staff discarded food item. 3) Found a few containers of food items and a tray of frozen pasta in freezer units that were not covered. -Ensure food is stored in a food-grade container with a cover to protect food from contamination. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Dried mice droppings observed in undercounter cupboards near the door of the back area. Corrective Action(s): Clean and sanitize noted areas. Monitor area for pest activity. Contact pest control company if needed. Date to be corrected by: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris along with dust and grime build-up noted in following areas: -Undercounter cupboards in back area. -Under display unit in front area. Corrective Action(s): Clean and sanitize noted areas. Date to be corrected by: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Undercounter cupboards near door of back area have wooden drawers that are not sealed. Undercounter cupboards appear to be losing sealant quality as well. These surfaces cannot be properly cleaned or sanitized. Corrective Action(s): Seal the wood to ensure surfaces are smooth, easily cleanable, and non-absorbent. Date to be corrected by: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handsink in back area is missing the cold knob. Hot running water is available. Staff states that a new knob has already been ordered. 2) Refrigerator in back area was not maintaining foods at or below 4C. Corrective Action(s): 1) Repair handsink so it is in good working order. Date to be corrected by: 1 week 2) See Code 205. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigerator in back area did not have thermometer inside. Corrective Action(s): -Obtain a thermometer to monitor temperature of unit. Date to be corrected by: today Violation Score: 1

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

Comments

Front Area: -LG domestic refrigerator: -8C (top), 8-9C (only beverages are stored here) -Frigidaire refrigerator: -23C (top), 2C (bottom) -Danby refrigerator: -18C (top), 2C (bottom) -Ice-cream freezer: -10C -Cold beverage mixer reservoir: 2C -Undercounter cooler unit is not in-use and is being used for dry storage. Back Area: -Soups and sauce on the stove measured between 64C-67C. -Refrigerator: -19C (top), 7-9C (bottom) *See Code 205. -High-temperature dishwasher is functional and in-use. Measured at 75.4C at the plate surface. -Deli slicer in back area was in-use at time of inspection. Per staff, slicer is cleaned after every use. -Per staff, pest control company visits 1x per month. -FoodSafe certified staff on duty. *Ensure paper copies of certificates are available on-site. -Report printed and reviewed with staff on-site. ***Ensure daily temperature logs are in place for cooler units. Provided copy of template to staff.