INSPECTION REPORT Health Protection ABAI-AAZNAC

PREMISES NAME Caffe Artigiano		Tel: (604) 478-2180 Fax: (604) 478-2182
PREMISES ADDRESS 4359 Hastings St Burnaby, BC V5C 2J7		INSPECTION DATE June 17, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sammy Piccalo		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted a couple of wiping cloths not stored in sanitizer solution at time of inspection. Corrective Action(s): Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Display cooler unit built in thermometer not accurate and thermometer in undercounter 2 door cooler unit located across cash register was broken. Corrective Action(s): Replace broken thermometer in undercounter 2 door cooler unit and place new refrigerator thermometer is display cooler unit to monitor any discrepancies with built in thermometer. Report any discrepancies in temperature for display cooler unit to cooler repair technician. Violation Score: 1

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 (sliding 2 door milk cooler in dry storage, under counter cooler units, prep cooler unit, sandwich and yogurt display cooler unit) No hot holding available at time of inspection. Reviewed soup preparation procedures with manager at time of inspection. Microwave on site used to heat foods - ensure soup is stirred to prevent cold spots, use probe thermometer to ensure 74C is obtained, sanitize probe between uses. Heated soup is then transferred to preheated hot holding unit. Temperature logs maintained up to date. Good general sanitation. No sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Dipper well with stirring spoons running with cold water at time of inspection. Chlorine sanitizer in spray bottle 100ppm and Quat sanitizer in spray bottle 200ppm. Ensure test strips for both types of sanitizer solutions are available and do NOT mix sanitizer solutions. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered..etc)