INSPECTION REPORT Health Protection KSTE-B93Q2B

PREMISES NAME Casa Del Pane Italian Bakery & Deli		Tel: (604) 469-7263 Fax: (604) 945-0158
PREMISES ADDRESS 242 Newport Dr Port Moody, BC V3H 5B9		INSPECTION DATE February 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Francessco Pero		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Open-face cooler in the front storing soft cheeses, meats, etc. at 9.2 - 12.4C (min/max probe thermometer). Tucked in flaps to keep the cold air inside. All potentially hazardous foods must be moved to a working cooler at less than or equal to 4C. Service technician called and will be in in 30 minutes to service the unit. Corrective Action(s): Soft cheeses and meats are called "potentially hazardous foods" = capable of growing foodborne pathogens, and therefore must be maintained at less than or equal to 4 DEGREES CELSISUS to prevent growth. Ensure that coolers/freezers are monitored daily and that appropriate corrective action takes place. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two bleach sanitizer spray bottles, one in kitchen and one in front, were not labelled. Chemicals must be labelled to identify the contents. **Correct by: immediately** Corrective Action(s): Label all chemicals. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No written temperature logs maintained. On previous inspection dated March 6, 2018, the inspector had noted this similar issue. A response was received that the staff would begin recording temperatures. Why is this not done?? Temperature records are important to ensure that all coolers/freezers are working at appropriate temperatures to prevent the growth of pathogens/germs in food. Coolers = </=4 C; freezers </= -18C. Inconsistencies are being found during this inspection with cooler temperature indicating a requirement to service them. **Correct by: immediately** Corrective Action(s): Begin recording cooler/freezer temperatures 2x/daily. Keep records on site for at least 2 weeks. Violation Score: 3

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel Bleach sanitizer spray available at 100 ppm *Initially, spray bottles were WAY too strong (bleached the test strip). Recipe for 100 ppm bleach: 1/2 teaspoon bleach in 1 L of water. Please measure this each time. Two compartment sink for warewashing. *All dishes must be sanitized (with bleach). Slicers were in sanitary condition. Bleach available for sanitizing. General sanitation is adequate Foods stored mostly stored. *Please roll up and clip open bags to prevent any contamination (there are fruit flies around) UV fly light in-operation. Some fruit flies exist.