INSPECTION REPORT Health Protection PKUR-D2B3E2

PREMISES NAME La Baia Italian Restaurant		Tel: (604) 531-6261 Fax:
PREMISES ADDRESS 15791 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE February 9, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lei Xu		NEXT INSPECTION DATE February 23, 2024
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] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Tomato Confit consisting of a garlic in oil mixture stored at room temperature. Corrective Action(s): Operator was instructed to discard this product. Garlic in oil mixtures cannot be stored at room temperature. Submit a food safety plan for this product. Fresh garlic in oil mixtures must be kept at 4 C or below and used within a few days. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar sink and washroom hand sink missing paper towel. Corrective Action(s): Ensure all sinks are equipped with hot/cold running water, liquid soap and single-use towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Food Safety Plan for sous vide foods and garlic/herb in oil mixtures pending. Corrective Action(s): Please submit a food safety plan for the above mentioned foods. In the future, please submit a food safety plan for all new processes. Correct immediately. Violation Score: 3

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

Comments

Routine Inspection Coolers at 4 C or below. Hand sink equipped with hot/cold running water, liquid soap and single-use towels. Low temperature dishwasher registered 100 ppm chlorine on plate surface during final rinse. Surface sanitizer available in spray bottles and registered at 200 ppm quats. *Ensure hard to reach areas are cleaned. A copy of the inspection report to be emailed to the operator.