INSPECTION REPORT Health Protection 252212

PREMISES NAME Danica's Bistro		Tel: (604) 541-3342 Fax:
PREMISES ADDRESS 105 - 1959 152nd St Surrey, BC V4A 9E3		INSPECTION DATE May 18, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Carrot cake with cream cheese icing left out at room temperature for <2 hours. Health rationale: Cream cheese icing is a dairy product which is a potentially hazardous food if left out at room temperature. Exponential microbe growth and/or toxin formation can occur and can cause foodborne illness when consumed. Corrective action: Operator placed all carrot cake pieces into cold storage. Ensure all potentially hazardous foods are stored below 4C or above 60C to prevent microbial growth and/or toxin formation and to prevent foodborne illness. Operator mentioned they will leave plain carrot cake out at room temperature and ice each slice per order (icing will be stored in cooler). Corrective Action(s):

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

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

Comments

Observed during inspection: 1) Temperatures: -Sandwich cooler at 4C (top and bottom) -Coffee station cooler at 4C -Domestic freezer at -18C -Beverage cooler at 8C (no potentially hazardous foods stored inside). -Ensure no potentially hazardous foods are stored in the beverage cooler unless it can maintain 4C or less. 2) Sanitation: -Bleach sanitizer measure at 200ppm chlorine concentration. -High temperature dishwasher reached 73C (final rinse temperature) -General sanitation satisfactory -No signs of pests during inspection. -Hand sink in kitchen adequately supplied with soap, paper towel, hot and cold water. 3) Storage: -All food is covered and at least 6 inches off the ground. -Dry storage containers are tightly sealed. 4) Admin: -Operating permit visible during time of inspection. -Foodsafe Level 1 trained employee on premises.