INSPECTION REPORT Health Protection MLUO-CSAPN3

PREMISES NAME La Rosa de Matsqui		Tel: (604) 856-1555 Fax: (604) 856-4288
PREMISES ADDRESS 28711 Huntingdon Rd Abbotsford, BC V4X 1A8		INSPECTION DATE May 29, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lucy Varghese		NEXT INSPECTION DATE June 12, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Correction Order	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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water available in the facility. Construction around the premises for land scaping. Person in charge said that the pipe was fixed but some thing happened and they lost hot water again over the weekend. Corrective Action(s): Repair pipe so that hot water can be made available to the facility. Hot water is required for preparing food, washing and sanitary maintenance. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not working as there is not hot water available in the premises. Corrective Action(s): Food and drinks to be served in single use plates, cups and utensils. Violation Score: 15

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

Comments

Upon arrival to the premises, surrounding area had been cleared cut and appears construction is taking place. Staff said that the dishwasher is not working and also found out that there is not hot water available. Person in charge said that they had issue with plumbing but it was fixed. Over the weekend, some thing happened to the pipe and now there is not hot water. Operator is aware of the situation and they have a plumber working on this issue. Discussed that the food preparation cannot occur in the kitchen until hot water is restored. An option will be to source out meals from an approved premises (e.g. catering) and served in-house using disposable plates and utensils. Observations: hand sink stocked with liquid soap and paper towels fridge temp at 3 deg C (ambient); top freezer at -11 deg C (bread and popsicle only) downstairs storage- freezers at -21 deg C; fridge temp at 3 deg C (ambient) dry storage area - food stored on shelves pest control monitoring available kitchen staff have valid Food Safe 1 certifications temperature log available and up to date general sanitation satisfactory permit posted - ensure you have valid decal; invoices had sent to operator in April