INSPECTION REPORT Health Protection JELR-BDJV6Z

PREMISES NAME La Baia Italian Restaurant		Tel: Fax:
PREMISES ADDRESS 15791 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE June 27, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lei Xu		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No Sanitation Plan [s. 24] No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): There is what appears to be mold growth in the triple sink in the bar area. Corrective Action(s): Clean and sanitize the bar area sinks routinely (at least daily). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The blender in the bar area has not be properly cleaned. Corrective Action(s): Reviewed procedures to 1. Wash 2. Rinse, 3. Sanitize (using 1 tsp domestic bleach in 1 liter of water for 2 minutes) 4. Air dry. Do this after use of the blender or every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Generic food safety plan with corrective actions is available. Corrective Action(s): Finish food safety plan and submit to Fraser Health. Include required temperatures and corrective actions. Complete showing steps making for sauces, garlic oil, caesar salad dressing (pasteurized eggs used), and other food items. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelves and surfaces in the walk in cooler are not clean and there is what appears to be mold growth on surfaces. Corrective Action(s): Clean and sanitize the shelves and ceiling of the walk in cooler right away. Resurface or replace the shelves in the walk in cooler so that they are smooth, waterproof, and can be easily kept clean. Do this by Oct 2019. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Poster showing some cleaning and sanitizing procedures is posted. Corrective Action(s): Complete a more detailed sanitation plan, including a cleaning schedule. The filters above the cooking equipment, for example, need to be cleaned more often and should be on a written cleaning schedule. Staff must be aware of the procedures to clean and sanitize items such as the walk in cooler shelves, blender etc. Clean staff washroom more frequently. Violation Score: 1

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

Comments

*** Operator to review procedures and make sure their Food Safe is up to date. Please have this report translated if needed. Walk in cooler, domestic cooler, small danby cooler, dessert cooler and the bar area cooler are all at 4 C or colder. Hot holding of meat sauce and garlic oil is above 60 C. Hand washing sinks have liquid soap and paper towels. In kitchen, wiping cloths are sanitized with a 200ppm chlorine bleach solution. Dishwasher has a final sanitizing rinse of 50ppm chlorine - good. *** A white residue is noted on the inside of the dishwasher. Clean dishwasher and maintain dishwasher so that it works properly as per manufacturer's specifications.