INSPECTION REPORT Health Protection CTIN-ATXVVC

PREMISES NAME Caffe Divano (Burnaby)		Tel: (604) 558-3011 Fax: (604) 558-3012
PREMISES ADDRESS 4568 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 11, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Patrick Beecroft		NEXT INSPECTION DATE December 20, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of ingredients such as sour cream, butter, salsa etc. were stored in sandwich cooler at 8C. Plastic lids covering inserts of food inside the cooler serve as a counter for the inserts of ingredients listed above, and also blocking cold air circulation to these ingredients. Corrective Action(s): Relocated items that require refrigeration to the bottom of the cooler as the inserts are not exposed to cold air. Follow manufacture's label instruction for whether food need to be refrigerated or not. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Potato and leek soup measured to be 54.5C. Dial on the hot holding unit has no number or anything to indicate how hot the unit is at. Corrective Action(s): Reheat soup to 74C then hot hold for 60C. Label dial so that at least 60C is reached to maintain hot food in the unit or replace the unit/dial altogether. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine appears to have mildew inside. Meat slicers are informed to be cleaned once or twice a day, and more than 4 hours between. Corrective Action(s): Please empty ice and thoroughly clean and sanitize the ice machine. Meat slicers need to be cleaned and sanitized at least every 4 hours if used throughout the day. Meat slicer sanitation procedure sign provided to staff. Please review with other staffs and post by meat slicer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several sani buckets and spray bottles were measured to be 50ppm Quats Wet towel used for wiping steaming wand is stored on top of a small dish only. Test strips onsite and dispenser is dispensing 200ppm Quats. Corrective Action(s): Quats sanitizer need to be at 200-400ppm so change the solution more frequently. Obtain an insert to store wet wiping towels for steaming wand under coffee station. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted in several areas, particularly on floors and shelving units in the front (under coffee bar, ice machine) and back (around dishwasher, office and walk-in freezer). Premise does not appear to be cleaned thoroughly on a regular basis. Corrective Action(s): Please clean and sanitize all noted areas by next follow up. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two chipped black plates were just washed from dishwasher and appear to be in use. Corrective Action(s): Do not use chipped plates as they are no longer safe to use and easily washable. Dishes discarded. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: 3C Walk-in cooler: 4C Walk-in freezer: -16C Food storage is adequate Dishwasher (low temp): 100ppm chlorine at plate Ice machine scoop stored outside of ice machine Temperature logs are up to date No apparent signs of pest noted during time of inspection