INSPECTION REPORT Health Protection CSWY-C3V45Z

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE June 10, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoop with no handle observed in flour bin in storage area. 2. White grocery bag used to store raw fish in stand-up freezer. Corrective Action(s): Scoop was removed from flour bin. To protect food from cross contamination: 1. Use a scoop with a handle in dry good bins and store the scoop outside the bin in a sanitary manner. 2. Use only food-grade bags to store food. Violation Score: 3

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

Comments

Observations During Inspection - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius at the dish - Chlorine sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection - Receipts provided for seafood during inspection NOTE: - Foods are to be cooled from 60 C to 20 C within 2 hours, and from 20 C to 4 C in 4 hours. To achieve desired temperatures 1) Cool in ice bath or 2) purchase ice wand to stir foods or 3) store in refrigeration at 4 C or below in shallow containers. - Due to COVID-19 pandemic facility has removed all seating in dining area and has added shelving for dry goods. Facility will be selling items in this manner instead of dine-in service until further notice. Covid-19 Inspection provided in separate report