INSPECTION REPORT Health Protection LKIM-B8NNWR

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE January 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork dish in hot holding unit at temperatures of 25 degrees Celsius. Operator cooked pork then chopped and assembled remaining ingredients and placed into hot holding unit at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION - item reheated in oven and placed into hot holding unit. . Corrective Action(s): Ensure dish is either reheated after preparation to ensure it is placed in hot holding unit at temperatures of equal to or greater than 60 degrees. The hot holding unit is not for re-heating of items. OR Place dish in cooler unit and re-heat individual portions in microwave as needed. . Do not hold dish at temperatures between 4 and 60 degrees for long periods of time. . Violation Score: 5

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

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - 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 (78) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection NOTE: Facility has undergone renovations to facility. Kitchen has been extended. No changes to plumbing observed (replacement of handsink with stainless steel handsink). Kitchen renovations approved as meet with Fraser Health standards. NOTE: Facility is preparing pickled papaya. Currently using a canning process that is small water bath batches. Items stored in cooler unit. pH was taken with indicator test strips and pH was measured to be at 3-3.5. If facility wishes to continue water bath method send Health Department (lisa.kirkham@fraserhealth.ca) the canning process. If facility wishes to eliminate canning process and store in cooler unit (without canning process) no food safety plan review is required. As 24 500mL jars are used per week canning does not seem necessary as these pickled items would be acceptable stored for a week or longer in the cooler unit (however this is ultimately the decision of the operator). Send Health Inspector Food Safety plan for Pickled papaya.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B8NNWR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment