INSPECTION REPORT Health Protection LKIM-AVLQ3C

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 2, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE February 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork belly in one pan inside another pan in hot holding unit. Temperatures of 54 degrees Celsius observed. CORRECTED DURING INSPECTION. Food item removed from double pan system. Upright Hot holding unit at ambient air temperatures of 50 degrees Celsius. Food items measured to be at 50-56 degrees Celsius depending upon location in unit. CORRECTED DURING INSPECTION. Hot holding unit upper shelf increased. Temperatures of 60 degrees Celsius achieved. . Corrective Action(s): Ensure all food items are in ONE pan inside hot holding unit. The unit is not meant to keep items hot in double pan. ADDITIONALLY: Ensure lids are placed on those items which are not liquid to retain heat. Obtain clear lids if required. . Ensure thermometer on upper shelf is at temperatures of MINIMUM 60 degrees Celsius. Continue to check thermometer throughout the day. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to take garbage out of restaurant then return, go to handwashing sink, and then reach for marinade brush to handle food. CORRECTED DURING INSPECTION - staff was immediately told to wash hands prior to handling food and equipment. . Corrective Action(s): Ensure staff are washing hands after each contamination of hands prior to handling food. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

208 - Foods obtained from unapproved sources [s. 11] Observation: One package of deep fried pork skin found to be in "zipper" bag with "PC" on back . Printed out label: "JMA Iloco's Best Pork Chicharon". Item not made in facility. Item does not have corresponding receipts. Owners not available during inspection. ***Photograph taken*** . Corrective Action(s): Health Inspector believes item is potentially made in a home kitchen. Item is placed "ON HOLD". Do not sell item, move item or feed item to public until such time as item's origins can be confirmed. Provide Health Inspector with receipt or invoice. Do not accept items from Home Kitchens or Unapproved food items . Violation Score: 9 209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above ready to eat food items. . Corrective Action(s): Ensure all raw meat is stored beneath ready to eat food items . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Two functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.9) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. CORRECTION ORDER ISSUED FOR PORK CHICHARON: Violation of Food Premises Regulation Section 11 Every operator of food premises must ensure that all food on the premises is obtained from (a) food premises for which plans and specifications have been approved under section 3, (a.1) a slaughter establishment licensed under the Meat Inspection Regulation, or (b) a source that is approved by the government of Canada, the Provincial government, the government of another province or territory, or an official or agency of any of those governments under whose authority food safety standards are established and enforced. 1) The PORK CHICHARON food items are to remain on "HOLD" 2) Do not sell, move, alter, destroy, return, discard, or provide for consumption to any person the PORK CHICHARON food items that are placed on "HOLD" by the Health Department 3) PORK CHICHARON food item is to remain in storage until such time as Health Inspector returns to rescind Correction Order Please contact Health Inspector LISA KIRKHAM at 604-897-7889 or lisa.kirkham@fraserhealth.ca prior to follow up inspection with invoices or receipts for "PORK CHICHARON"

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AVLQ3C
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment