INSPECTION REPORT Health Protection FEMI-BXHQ93

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 January 21, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Francessco Pero		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - 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 Corrective Action(s): -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. Violation Score: 15 401 - 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 Corrective Action(s): -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 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

Most issues noted on inspection report and correction order are addressed with exception of noted codes (due to the progress & effort to noted during the visit violation tickets will be hold at this time) -Owner proposed (verbally) to reduce menu items/inventory and train staff to follow the proper 4 steps dishwashing (wash, rinse, sanitize, air dry). -Facility lacks adequate # of sinks - minimum 3 compartment sink (or a commercial dishwasher along with the existing 2 compartment sinks) and hand wash sink is required for the prep area. This issue had been discussed with the facility's owner in the past. - Owner advised re: renovation of the facility however no time line. In the meantime owner must submit a written plan to prevent noted issues at dishwashing area and ensuring food handlers working in the kitchen have access to a sink in kitchen for hand washing during food preparation at all time- submit the plan no later then Monday Jan 25-21 via email to the area inspector (fatemeh.emami@fraserhealth.ca) or drop of at the office.