INSPECTION REPORT Health Protection ABAI-AB5QV4

PREMISES NAME Caffe Divano (Burnaby)		Tel: (604) 558-3011 Fax: (604) 558-3012
PREMISES ADDRESS 4568 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE June 21, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patrick Beecroft		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 Yes
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): Cloths noted stored in 50ppm quat at time of inspection. No time label indicated on container. Staff member had changed quat sanitizer by end of inspection. Corrective Action(s): Ensure sanitizer is changed often enough to maintain 200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hot plate still noted on site. Manager said that hot plate is only used to reheat soup. No ventilation system available. Concerns regarding grease laden vapors (in case hot plate is used for other foods) as well as equipment not identified on floor plan discussed. Corrective Action(s): Contact the Burnaby fire department and obtain approval for use of hot plate to heat up foods, specifically soup. 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 (walk in cooler, display cooler, under counter coolers...etc) Walk in freezer -22C Hot holding of soup 68C Good general sanitation. No sign of pest activity noted at time of inspection. Meat slicer in use at time of inspection. Manager said meat slicer is cleaned at sanitized after each use. Scoop for ice stored outside of the ice in a separate container. Low temperature dish washer had 50ppm chlorine. All stored foods appeared protected (ie. stored off the ground, covered..etc * Noted jarred jams on site. Manager said that they are made at the port moody location. Ensure all foods for retail sale are labelled as per CFIA requirements and food safety plans for jams have been reviewed/approved by the district inspector.