INSPECTION REPORT Health Protection AHEN-CNV2DS

PREMISES NAME Dario #Caffe E Gelato Italiano		Tel: (604) 496-0777 Fax:
PREMISES ADDRESS 1007 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 8, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Risgar Soreni		NEXT INSPECTION DATE February 16, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk was stored inside an under-the-counter cooler above 4 degrees C. Corrective Action(s): Operator moved the milk inside another cooler at or below 4 degrees C. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Staff informed the dishwasher was not in good working order. Staff informed they have been manually washing and rinsing the service utensils only without a sanitizing step. . 2. Surface sanitizer (chlorine sanitizer) was not setup or in use. Staff informed they have been using cleaner only in a spray bottle for the dining tables and back prep. table. Corrective Action(s): 1. A high temperature dishwasher was installed during the inspection. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 78 degrees C) at the plate level. Ensure all the reusable service utensils are properly cleaned and sanitized through the dishwasher prior to reusing them; Effective immediately. . 2. Ensure an appropriate surface sanitizer (e.g. chlorine sanitizer or Quaternary ammonium compounds sanitizer) capable of achieving a 5 log reduction of harmful bacteria or viruses is used to sanitize equipment (e.g. counter-tops, prep. surfaces, seating tables etc.). Staff setup 100 ppm chlorine sanitizer in two spray bottles during the inspection to sanitize surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Cakes were uncovered inside the upright display freezer accessible to customers. Corrective Action(s): Ensure food products remain protected from contamination; Correct today. It was discussed to either cover the cakes with packaging to protect them from contamination or restrict the freezer access to staff use only. Operator informed they would place a sign over the freezer today to inform customers to require staff assistance for the products inside this freezer. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher was not in good working order according to staff. It was observed to be switched off at the time of inspection. . 2. Under-the-counter cooler for milk storage was at 7.2 to 9 degrees C. . 3. Display cooler was at 4.8 to 5.4 degrees C. Corrective Action(s): 1. Operator had a new high temperature dishwasher installed during the inspection that had a smaller compartment for volume of dishware than the previous dishwasher. They informed they have loaned this dishwasher for interim use and they are planning to either repair or replace the previous dishwasher by next month. Ensure to provide a specification sheet for review and health approval prior to changing the dishwasher. Contact the area Environmental Health Officer for a follow up inspection upon installation of the new dishwasher. . 2. Keep the under-the-counter cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C. Milk was transferred into another cooler at or below 4 degrees C during the inspection. . 3. Operator adjusted the display cooler to 4 degrees C during the inspection. Ensure cold potentially hazardous food is stored at or below 4 degrees C. Violation Score: 9

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Other refrigeration units were at or below 4 degrees C. Freezer temperatures were satisfactory. Hot-held soups were at or above 60 degrees C. Electric cooktop was added to cook/reheat the soups to 74 degrees C prior to hot-holding. Ice machine was in a clean condition. 2-compartment rinse sink was operational in the front service area. 2-compartment ware-washing sink in the back area was supplied with hot and cold running water. Two functional sink plugs were available. Newly installed dishwasher final rinse temperature was at or above 71 degrees C (measured at 78 degrees C) at the plate level. No signs of recent pest activity were evident at the time of inspection. Permit to operate was posted. Note: Pre-packaged cups in boxes were observed stored on a shelf inside of one of the washrooms which was locked between use and labelled as "staff only". Re-locate the pre-packaged cups to a designated storage area of the food service establishment separate from the washroom. Section 5 "washroom facilities" of the Food Premises Regulation was reviewed with the Operator during the inspection. Second washroom on-site was accessible for customer use and handsink was observed to be properly supplied. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Health Officer.