INSPECTION REPORT Health Protection MBEK-CW5TP9

PREMISES NAME Layalina Restaurant		Tel: (604) 498-6868 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE September 29, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Babito Giovanni		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Five spray bottles containing chemicals were observed to be unlabeled. Corrective Action(s): The contents of four bottles were discarded. One bottle was labeled to identify contents of spray bottle. Ensure all chemicals are properly stored and labeled to identify contents to prevent accidental misuse. Violation Score: 9

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

Comments

Follow up to health inspection report # MBEK-CW4RPQ. Bar glasswasher noted on previous routine health inspection report was tested and a 12.5 ppm iodine sanitizer residual was detected in the rinse (required: 12.5 to 25 ppm iodine). Iodine sanitizer and detergent jug in place. A report was provided from the dishwasher technician that detailed the work completed, including replacement and flushing of the chemical lines. Note: Glassware has been washed and sanitized via the high temperature dishwasher. Hand sinks accessible and supplied with hot and cold running water, liquid soap, and paper towels. No cloth towels observed hanging near sinks. Note: Cloth towel holders still present in staff washrooms--these were removed during the inspection. Sandwich cooler noted on previous report measured 3 degree C (ambient) and 1 to 3 degrees C (internal food temperature, in upper and lower food storage compartments). Raw meat was not observed to be stored above ready-to-eat food. Designated area available and labeled for raw meat storage only (lower shelves of walk in cooler). Sanitizer available in bar and kitchen areas in labeled spray bottles and in bucket (200 ppm quats). Discussed: Ensure all chemicals are stored and labeled properly. Chemicals to be verified by management (for example, replacement dishwasher chemicals) to ensure they are the appropriate chemicals prior to use. Ensure appropriate personal protective equipment (PPE) is available for staff on site along with MSDS (Material Safety Data Sheets) for each chemical.