INSPECTION REPORT Health Protection JCRH-AR6S8Q

PREMISES NAME Cafe Veneti		Tel: (604) 436-0062 Fax: (604) 436-0047
PREMISES ADDRESS 106 - 4720 Kingsway Burnaby, BC V5H 4N1		INSPECTION DATE September 13, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kyung-Hee Song		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1)Shatterguards not in place over fluorescent lights in kitchen area where there is food preparation occurring. 2)Melons and containers of strawberries stored on shelving adjacent to bleach and cleaners. Corrective Action(s): 1)Replace fluorescent bulbs with bulbs that have built in sleeves that provide shatter protection. Operator reported shatterguards were removed to increase lighting in kitchen. Correction date: Sept. 20/17 2)Do not store food next to cleaning supplies. Designate one area for cleaning supplies and never store food in this area. CORRECTED DURING INSPECTION Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Initial inspection # 108246 of Nov-18-2013 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Ice machine is very dirty. Clean & sanitize. Do not use until this is done. Discussed.)

Comments

-General sanitation of premises was satisfactory. -Handsinks supplied with hot and cold running water, liquid soap and paper towel. *Use designated handwashing stations for handwashing. Larger sink is for coffee/food prep purposes. Move soup bowls from behind handsink as they can become contaminated from spray/splatter. Store bowls in a clean location. (Completed at the time of the inspection) -High temperature dishwasher met sanitizing temperature requirement. Final rinse cycle was 73.9C at the dish surface measured with min/max thermometer. -Line cooler was 4C -Milk cooler was 4C -Display cooler was 2C -Sliding door cooler was 4C -Temperature of cooler is being monitored and recorded. -Foods in coolers are covered or wrapped and labelled with the date. -Hot holding of soup was 63-65C -Bleach sanitizer solution (200ppm) present in squeeze bottle and spray bottle for sanitizing food contact surfaces. Ensure spray bottles are labelled to indicate the contents. -No signs of pest activity noted at the time of the inspection.