INSPECTION REPORT Health Protection ASIU-DEAR6A

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 27, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): *Repeat Violation* Sisig, dinakdakan, upo, and fried fish in the display hot holding area had internal temperatures between 45-55 deg C. The food items were placed in the hot holding area less than 2 hours ago. Corrective Action(s): Staff reheated the above-mentioned food products to 74 deg C and then stored them in the display hot holding area. Reminder: if hot holding temperatures fall below 60 deg C, you can reheat the food product to 74 deg C and hot hold at or above 60 deg C. However, if temperatures fall below 60 deg C again, discard the hot held food product. 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 Inspection - All cooler units temperatures registered at or below 4 deg C - All freezer units temperatures registered at or below - 18 deg C - Hot holding temperatures registered at or above 60 deg C (see code for exception 206) - Handwashing station available with hot and cold running water, soap and paper towel - High temperature dishwasher available for mechanical warewashing, sanitizing temperature registered above 71 deg C on plate surface during final rinse cycle - Three compartment sink available with drain plugs - Food contact surface sanitizer spray bottle registered at 100 ppm chlorine - Overall sanitation of facility is satisfactory - Cookline and ventilation hood maintained in sanitary manner - No signs of obvious pest activity, licensed pest control services in place - FOODSAFE Level 1 or equivalent requirement met