INSPECTION REPORT Health Protection DSOG-B4LTW9

PREMISES NAME Prado Cafe		Tel: (604) 562-7377 Fax:
PREMISES ADDRESS 7 - 13483 103rd Ave Surrey, BC V3T 0K2		INSPECTION DATE September 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Salvatore Piccolo		NEXT INSPECTION DATE September 21, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Milk wands attached to the espresso machine were not being sanitized adequately after each use. Corrective Action(s): Follow your approved sanitation plan. The wands must be sanitized using min 200ppm QUAT concentration after each use as per your sanitation plan. Correct this deficiency immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) The back handwashing station was completely obstructed with a mop basket, laundry bags, and other garbage bags. 2) Cups and plates stored inside the front handwashing sink. Corrective Action(s): 1) Move the items noted above. This main handwashing station must be kept clear and easily accessible by staff to wash hands. 2) Keep this sink clear of any dirty plates and cups. This is designated as handwashing ONLY. All the dirty dishes must be brought to the back of the kitchen. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: The pastry case does not cover the top and is open to contamination. Corrective Action(s): 1) Completely enclose the pastry case with a rear loading door, OR 2) Install a cover on top to adequately protect food from contamination. Correct by: Friday Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Daily temperature log not kept up to date. Corrective Action(s): Ensure to maintain up to date temperature log at all times. Correct by: Today. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Slippery floors in the main kitchen. The floors were wet and there were spills that were not cleaned adequately. 2) Garbage and clutter in the back of the kitchen. Corrective Action(s): 1) Keep the floors as dry as possible. Recommend install rubber mats in the main kitchen. 2) Clean and clear the clutter. Keep the back food prep area clean. Implement a regular cleaning schedule. Correct by: Today and ongoing. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE certified staff on duty at the time of the inspection. Corrective Action(s): At least one FOODSAFE certified staff must be working at all times. Keep copies of ALL FOODSAFE certificates on site for review by the health inspector. Note: All FOODSAFE certificates obtained prior to July 29th, 2013 expired on July 19th, 2018. A new FOODSAFE certificate must be obtained. Violation Score: 1

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

Comments

- General sanitation is satisfactory. See violation section. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine concentration. Ensure to follow the proper manual dishwashing procedure: 1) wash 2) rinse 3) sanitize 4) air dry. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 200ppm QUAT concentration. - Dry storage area has adequate space. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Operator implements own pest control management system. Temperature control: - All coolers (undercounter milk, beverage, two upright) < or = 4C - All freezers (chest) < or = -18C - Daily temperature log not kept up to date. Ensure to monitor temperature for all coolers and freezers. - Thermometers available in most units. All thermometers must be calibrated (if applicable) and in working order. Note: The operator has expanded the number of seats. Now the seats are > 50 seats. The operator must update the maximum seat capacity with the health department and pay the correct operating permit fee based on > 50 seats.