Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-CP52AR
PREMISES NAME
Porto Fino Express		Tel: (604) 541-1113
Fax:
PREMISES ADDRESS
203 - 14016 32nd Ave
Surrey, BC V4P 2J2		INSPECTION DATE
February 16, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Peter Ntokolas		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
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
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Dried on food debris observed on deli slicer (back side of blade and under blade guard).
Corrective Action(s): Deli slicer was disassembled and parts were washed, rinsed, and sanitized at the time of inspection. Note: Repeat violation.
It was discussed that deli slicer must be properly disassembled and washed, rinsed, then sanitized after each use. It was recommended that manufacturer's directions for proper disassembly and sanitation procedures be posted on site for reference.
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

Routine health inspection.
Coolers at 4 degrees C or less.
Freezers at -16 to -20 degrees C.
Hot holding unit at 60 degrees C or more.
Thermometers available for coolers. Probe thermometer available for internal food temperature checks.
Food is protected from potential contamination.
Hand sinks (kitchen, staff washroom) supplied with hot and cold running water, liquid soap, and paper towels.
Two-compartment sink adequately supplied.
Bleach water sanitizer available in spray bottles at 100 to 200 ppm chlorine. Bleach on site.
High temperature dishwasher measured 78 degrees C at the utensil surface during the final rinse (minimum requirement: 71 degrees C at the utensil surface).
General sanitation good. No signs of pest activity observed at the time of inspection.