INSPECTION REPORT Health Protection KLAI-D26QK8

PREMISES NAME Cabizerra Bistro		Tel: (604) 496-5160 Fax:
PREMISES ADDRESS 14775 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 5, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Metachelle Ravela		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Cooked pork noted with an internal temperature of 46.0C in the hot hold unit. Corrective Action(s): **Issue corrected at the time of inspection** As per staff, pork was just cooked and brought out to the hot hold unit. Staff brought the pork back in to grill and bring up to 74.0C prior to placing it back in the hot hold unit. Food handler must ensure that all food intended for hot holding must be heated to at least 74.0C prior to placing in a preheated hot hold unit. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel in the staff washroom. Corrective Action(s): **Issue corrected during the inspection** Paper towel replaced in the dispenser. Operator and staff must ensure that all handwash stations, including the washroom, have hot and cold running water, liquid soap and paper towel at all time to allow staff to practice proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. > 200 PPM chlorine residual detected in two sanitizer spray bottles. 2. Improper dispenser, single-use containers, were used and stored within bulk condiment containers - sugar, breadcrumb and salt. 3. Raw pork were stored in an upright cooler unit above produce (broccoli). Corrective Action(s): **Issues corrected at the time of inspection for #1 and #3** 1. Reviewed how to obtain the proper concentration for chlorine sanitizer solution. Reminded operator to mixed approximately 2 tbsp. of bleach to 1 L water to obtain 100 - 200 PPM chlorine residual. After the solution was remixed, 200 PPM chlorine residual was detected in both spray bottles. 2. Remove the single-use containers and use appropriate ones with handles and store in a manner where the handles do not come into contact with food. 3. Operator reorganized the cooler and stored the pork below produce. Violation Score: 3

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

Comments

Routine inspection conducted today: Prep area handwash station accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Most food in the hot hold units were held at over 60.0C (exception noted in the violation above). Excellent sanitary condition noted on the fume hood and cook line. High temperature dish machine was able to reach 183.0F at the gauge level and 76.6C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection. Staff has valid FOODSAFE level 1 certificate.