INSPECTION REPORT Health Protection JELR-BKQ2ZZ

PREMISES NAME La Baia Italian Restaurant		Tel: (604) 531-6261 Fax:
PREMISES ADDRESS 15791 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE January 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lei Xu		NEXT INSPECTION DATE January 15, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Bar cooler used to store whipped cream is keeping a temperature of 6 C. Corrective Action(s): Provide an accurate indicating thermometer and make sure that the whipped cream and all dairy in the bar cooler are kept at 4 C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The commercial low temperature dishwasher was run 3 times and did not have a final sanitizing rinse (water temperature reached 50 C which is not hot enough to sanitize and the chlorine did not go through the plastic line - 0 ppm chlorine detected on the plates after the final rinse). Corrective Action(s): Staff have been advised that immediately all dishes and utensils are to be sanitized by hand in a clean sink with a chlorine sanitizing solution of 100-200ppm and then air dried. Test strip left with staff to verify the concentration. Fix the dishwasher so that a final sanitizing rinse of 50 ppm chlorine is detected on the dishes after the final rinse. Also, maintain dishwasher as per manufacturer's specifications as a build up of white (possible calcium) residue was noted on the machine. Violation Score: 25

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: See item 307 regarding the wallk in cooler. There is grease accumulation under and behind the cooking equipment. The bar area sinks have what appears to be mould in the middle sink. In general, cleaning needs to be improved and the grease trap may need maintenance (odour detected in the area of the grease trap). Corrective Action(s): Thoroughly clean the entire kitchen, including the cooking exhaust filters, under equipment, bar sinks, walk in cooler, dry storage area/wine storage room floor, etc. Clean and maintain the grease trap (call for information if needed). Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The shelves in the walk in cooler are made of wood and are covered with mould. Corrective Action(s): Replace shelves as soon as possible (before Feb 1, 2020) with shelves that allow for air flow and are made of non-absorbent material that can be easily cleaned and sanitized. IN the meantime, clean the shelves and entire walk in cooler as soon as possible to remove all mould. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): See above regarding dishwasher. Repair and/or maintain dishwasher as per manufacturer's directions so that dishes are washed, rinsed, sanitized, and air dried. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Corrective Action(s): Provide an updated written cleaning schedule that includes all items requiring cleaning. Train staff. Properly clean and maintain the dishwasher. Violation Score: 1

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

Comments

Routine check. Food Safe - Server/host staff has Food Safe Level 1 (check expiry date - these certificates expire after 5 years and must be updated). ***It is recommended that other staff in kitchen have Food Safe as well. Food Safety Plan - check temperatures daily. Reviewed heating and hot holding temperatures (74 C reached when heating on the stove and water in steam table is being heated to 60 C as hot holding is to be at 60 C or hotter). Reviewed procedures for garlic and butter. Sanitation plan - update. Hand washing sinks have liquid soap and paper towels (staff washroom, kitchen, customer washrooms, bar hand sink). Coolers are at 4 C or colder - keep records of temperature checks.