INSPECTION REPORT Health Protection JVIK-BGRT5N

PREMISES NAME Mangia E Scappa		Tel: (604) 857-3500 Fax:
PREMISES ADDRESS 23238 Mavis Ave Fort Langley, BC V1M 2S4		INSPECTION DATE October 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Giulia Carbone		NEXT INSPECTION DATE October 16, 2019
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observed ice machine is in need of routine cleaning and sanitizing Corrective Action(s): Clean and sanitize ice machine, Ensure this occurs at least monthly. To be completed by follow up inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Observed knives stored in between equipment 2. Observed arancini in a display container that does not protect it from contamination Corrective Action(s): 1. Knives are to be stored in a sanitary manner (i.e. commerical knife rack, magenetic strip, etc.) 2. There must be a barrier inbetween the food and the customer to ensure foods have been protected from contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser at 0ppm Quats Corrective Action(s): Service dispenser to ensure it can consistently output a concentration of 200ppm Quats Violation Score: 3

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

Comments

Sanitizer hand dispensed at time of inspection to 200ppm Quats. Ensure you have test strips to verify concentration Discussed thawing procedures - ensure thawing occurs in a cooler at 4C or below, under cold running water or as a part of the cooking procedures. Discussed inserts at prep cooler - ensure inserts/containers are stored in a single layer at the cold air may not be able to penetrate the top containers All coolers at 4C or below Baked goods at espresso bar behind sneeze guard Dishwasher tested at 50ppm Cl Foods stored in coolers are organized and appropriately labelled No signs of pest activity at time of inspection Hand washing sinks appropriately equipped Permit fees collected at time of inspection FYI - Foodsafe level 1 refresher course - www.foodsafe.ca/courses/refresher.html