INSPECTION REPORT Health Protection CTIN-ANZURP

PREMISES NAME Caffe Divano (Burnaby)		Tel: (604) 558-3011 Fax: (604) 558-3012
PREMISES ADDRESS 4568 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE July 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Patrick Beecroft		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A stainless steel bowl of cooked rice was found in the walk-in cooler at 24C on surface and 44-49C internally. Staff onsite informed that the rice was cooked half an hour ago before the quinoa batch and was left on the table for 5 minutes before relocating into the walk-in cooler. The cooked quinoa (77C) left on the induction cooker was covered and informed to be cooling down as well. Corrective Action(s): Cooling of food from 60C to 20C must be done within 2 hours and 20C to 4C in 4 hours; second part can be done in the walk-in cooler once the food is portioned down to shallow tray/continuously stirred. Reviewed cooling procedure with staff onsite. Both quinoa and rice were being cooled down properly immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicer used for deli meats and cheese observed to have some cheese debris under the guard still. Staff onsite mentioned that the slicer is used daily and cleaned after use. This improper cleaning of meat slicer is a repeated infraction. Corrective Action(s): All parts must be taken apart every 4 hours if it is used more than once a day, otherwise clean and sanitize after use. Besides running the parts through dishwasher, the unit should be washed and sanitized thoroughly so that food debris are removed. 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

General: Handsink: soap, paper towel, hot & cold running water available Display cooler: 4C Dairy cooler: 2C Sandwich cooler: 4C Walk-in cooler: 3C Walk-in freezer: -14C Ice machine kept in sanitary condition Dishwasher (low temp): 100ppm chlorine available Quats sanitizer @200ppm at dispenser *Buckets may need to be changed more frequently due to high use, time is marked on the insert No hot food at time of inspection Temperature records are up to date No apparent signs of pest noted during time of inspection Foodsafe certified staff onsite; aware about foodsafe expiry ->As long as the mason jars are not used for canning, the lids can be washed and reused.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-ANZURP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola spray 0% trans fat and butter used for baking only
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment