INSPECTION REPORT Health Protection JCRH-CXCVPS

PREMISES NAME Fior Di Latte		Tel: (604) 298-5955 Fax:
PREMISES ADDRESS 100B - 4233 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE November 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mehrdad Adeshi		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Ice cream scoops were noted in the front handwash sink. Unclear if in use or to be cleaned. 2) In use utensils (knife and pastry server) were present on the counter directly adjacent to the handsink. This is not a sanitary area and splashing can occur from handwashing. Corrective Action(s): Store in use utensils in a sanitary manner. Clean and sanitize at least every 4 hours. Corrective action taken at time of inspection: Ice cream scoops and in use utensils (noted above) were removed to be cleaned and sanitized and replaced with clean ones. Adequate supply of clean scoops for gelato present. Scoop rinser present. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink adjacent to dishwashing sink in gelato preparation room was filled with dishes to be cleaned (lids from gelato containers) and not available for handwashing - Handsink in gelato preparation room (adjacent to gelato machines) was obstructed by boxes of supplies and not accesible for handwashing. Additionally, dispenser lacked paper towel Corrective Action(s): - The above issues were corrected at the time of the inspection. - Do not store any items in or in front of handwashing sinks. Put dirty dishes in dishwashing sinks. - Handsinks must always be accessible for handwashing and equipped with liquid soap and paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Raw eggs (used for frittatas) were stored above ready to eat items in the cooler Corrective Action(s): - Store raw eggs beneath ready to eat items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Debris noted in corners and edges of floor in front service area near gelato freezer - Debris noted alond edges of floor, under/behind equipment and under dishwashing sink in pastry area Corrective Action(s): - Thoroughly clean area noted above. Additional detail of cleaning and frequency is needed. To be corrected by: 15-Nov-2023 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Walls in dry storage room remain unfinshed. Dry wall present; not painted. Gap around door frame present. 2) Duct tape present on floor in multiple areas in gelato preparation area where flooring transition is missing. 3) Cardboard present lining floor under front service counter Corrective Action(s): 1) Paint/finish walls. Address gap around door frame. Surfaces must be smooth and easily cleanable. 2) Remove duct tape and repair floor so it is in good repair and surface is easily cleanable and continuous with no crevices present where debris can collect 3) Remove cardboard and replace with material which is smooth, impervious and washable. To be corrected by: 07-Dec-2023 Violation Score: 3

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

Comments

- Handsinks (front service area, dough room, pastry prep area, dishwashing area) were supplied with liquid soap and paper towel. *See violation above regarding handsinks which were not available/accessible for handwashing. - Coolers were operating at 4C or below and equipped with thermometers - Freezers were maintaining food products in a frozen state - Hot held soup was 62C - Pasteurized egg products used in preparation of pastry items. - Ice machine appeared clean and maintained. Ice scoops were stored in a sanitary manner. - Quats sanitizer (200ppm) was present in spray bottles at all areas - High temperature dishwashers were operational and met required temperature to sanitize dishes. Temperature at dish surface: 71.7C (pastry prep area dishwasher), 77.1C (gelato prep area dishwasher) - Sterasheen cleaner and sanitizer present and used for gelato machines - No evidence of pest activity was noted at time of inspection. Pest control contract is in place with monthly service. - Gelato preparation room and dough preparation were maintained in sanitary condition. - Foodsafe require met at time of inspection.