INSPECTION REPORT Health Protection JCRH-CM2TZA

PREMISES NAME Olivo Cafe		Tel: (604) 454-0104 Fax:
PREMISES ADDRESS 17 - 3871 N Fraser Way Burnaby, BC V5J 5G6		INSPECTION DATE December 12, 2022	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Sangjin Nam		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - In use stirring spoons at barista station stored in water (without ice). Water appeared cloudy. - In use wiping cloths stored on counter. No sanitizer residual present on cloths. Corrective Action(s): - Keep in use stirring spoons in ice water and ensure they are washed and sanitized at least every 4 hours. - Keep in use wiping cloths in sanitizer solution. 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

- Hot and cold running water supplied to sinks - Handsinks (2) in food preparation areas were supplied with liquid soap and paper towel. Ensure paper towel is loaded in dispenser - completed at time of the inspection - All coolers were operating at 4C or below and freezers were maintaining products in a frozen state: - Display cooler (front) 1C - 3 door undercounter cooler (front) 2C - 2 door line cooler 3C - 3 door line cooler 4C - 2 door reach in cooler 4C - Sliding door cooler 4C - Single door reach in coolers 2C, 3C - Chest freezers (proteins) -21C, (baked goods) -16C, (desserts) -23C - 2 door reach in freezer -22C - Hot held potentially hazardous foods were maintained at >60C - refried beans 66C, chicken 68C - Foods in coolers were organized, with items portioned/dated and stored in a manner to prevent contamination - wrapped/covered, raw products (ie fish, eggs) stored beneath produce or ready to eat items. - Observed food safe thawing practices in use - frozen fish was being thawed in cooler. - Reviewed cooling practices with Cook. Foods are portioned, ice wand used and then further portioned prior to placing items in the fridge. - High temperature dishwasher was operational and met required sanitizing temperature. Temperature at dish surface measured 73.9C - Bleach sanitizer solution present in spray bottles. Concentration measured 200ppm. Ensure spray bottles are clearly labelled to indicate contents. *See violation above regarding in use wiping cloths. - Sanitation of premises and equipment was satisfactory. - Washrooms maintained in sanitary condition and supplied with liquid soap and paper towel - No signs of pest activity observed at time of the inspection. - Foodsafe level 1 requirement met at the time of the inspection. 2 staff on duty have completed Foodsafe level 1. Certificates present and checked.