INSPECTION REPORT Health Protection LKIM-BKKQW6

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE January 6, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Improper use of hot holding unit. Food items in hot holding unit at various temperatures. Some items in containers that were submerged into the unit properly (and therefore temperatures greater than 80 degrees Celsius observed) and some containers of food were NOT in direct contact with steam and were placed into containers therefore not allowing steam to make direct contact with food containers (these food items were at temperatures ranging from 47 to 55 degrees Celsius) - CORRECTED DURING INSPECTION - Double container removed and items reheated to 75 degrees Celsius. The hot holding unit was then turned down. When asked staff explained the additional container that prevented the proper submersion of the food items was there to prevent food items from "drying out". This is the incorrect use of the the hot holding unit. . Corrective Action(s): Ensure a thermometer is obtained and use it to determine at which setting the hot holding unit should be set too. Hot holding unit was set to "3" and food items were measuring greater than 80 degrees Celsius. This is the cause of the food drying out. . Obtain thermometer. 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

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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (79.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers and knives in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection