INSPECTION REPORT Health Protection JCRH-CQ5Q8N

PREMISES NAME Olivo Cafe		Tel: (604) 454-0104 Fax:
PREMISES ADDRESS 17 - 3871 N Fraser Way Burnaby, BC V5J 5G6		INSPECTION DATE March 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sangjin Nam		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Sanitation of premises satisfactory. Food contact surfaces and equipment appear clean. - Hot and cold running water supplied to sinks - Handsinks (2) were supplied with liquid soap and paper towel. - Coolers were operating at required temperatures (4C or below) and freezers were maintaining products in a frozen state: - Display cooler (front) 3C - 3 door undercounter cooler (front) 4C - 2 door line cooler 3C - 3 door line cooler 4C - 2 door reach in cooler 3C - Sliding door cooler 2C - Single door reach in coolers 2C, 3C - Chest freezers - baked goods) -18C; desserts -18C; proteins -9C *Products remain frozen; however, temperature is higher than typical. Continue to monitor to ensure product remains frozen - 2 door reach in freezer -16C - Cooler and freezer temperatures are checked and recorded twice daily. Records present and up to date. - Hot held potentially hazardous foods were maintained at >60C. Beans, rice and meat in hot holding unit 63-69C. - Foods in coolers were well organized, with items portioned/dated and stored in a manner to prevent contamination. - Reviewed cooling practices with Operator to ensure foods are cooled according to cooling time/temp requirements. Shallow metal trays/containers and ice wand present to ensure rapid cooling. - High temperature dishwasher was operational and met required sanitizing temperature. Temperature at dish surface measured 73.1C - In use wiping cloths kept in sanitizer solution (100-200ppm chlorine) - Sanitizer solution (200ppm chlorine) also present in spray bottles - No signs of pest activity observed at time of the inspection. Ensure back area used for storage is kept free of any excess items (recyclables) so as not to attract pests. - Washrooms maintained in sanitary condition and supplied with liquid soap and paper towel - Foodsafe level 1 requirement met at the time of the inspection.