INSPECTION REPORT Health Protection CTIN-AUASLM

PREMISES NAME Caffe Divano (Burnaby)		Tel: (604) 558-3011 Fax: (604) 558-3012
PREMISES ADDRESS 4568 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 22, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Patrick Beecroft		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # CTIN-ATXVVC of Dec-11-2017 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Potato and leek soup measured to be 54.5C. Dial on the hot holding unit has no number or anything to indicate how hot the unit is at. Correction: Reheat soup to 74C then hot hold for 60C. Label dial so that at least 60C is reached to maintain hot food in the unit or replace the unit/dial altogether. Code 301 noted on Routine inspection # CTIN-ATXVVC of Dec-11-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine appears to have mildew inside. Meat slicers are informed to be cleaned once or twice a day, and more than 4 hours between. Correction: Please empty ice and thoroughly clean and sanitize the ice machine. Meat slicers need to be cleaned and sanitized at least every 4 hours if used throughout the day. Meat slicer sanitation procedure sign provided to staff. Please review with other staffs and post by meat slicer.

Comments

Meat slicer appear to be maintained. Cleaning sign posted. Staffs are scheduled to clean after breakfast and lunch. Ice machine cleaned. Ensure to routinely clean the ice machine - recommend at least every 6 months. Topping inserts will be moved to the bottom after lunch and then replaced with a plastic board. No potentially hazardous food shall be stored between plastic board and cooler cover/lid. Wiping cloth for steaming wand stored in 200ppm Quats. All stations of sanitizer were at 200ppm Quats. No soups at time of inspection. A label made for dial where soup can be held at 62-67C. Laser thermometer onsite, discussed how these thermometers are used for surface temperatures. Soups should be held at over 60C. Cleaning completed in the walk-in cooler/freezer, office area. -->More cleaning required under undercounter cooler on wheel and drying racks as indicated to staff onsite.