INSPECTION REPORT Health Protection JAHN-AQ9NR4

PREMISES NAME Casa Del Pane Italian Bakery & Deli		Tel: (604) 469-7263 Fax: (604) 945-0158
PREMISES ADDRESS 242 Newport Dr Port Moody, BC V3H 5B9		INSPECTION DATE August 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Francessco Pero		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: The cooler covered with plastic curtains in the front area was at 7.8C. Potentially hazardous foods such as dairy products, eggs and pastes were stored. Corrective Action(s): Ensure that the cooler is able to maintain foods at 4C or below at all times. If the unit is unable to maintain temperature as per the regulatory requirement, a door that can be shut shall be installed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed some rodent droppings in the area where bags of flour were stored. Corrective Action(s): Clean and sanitize the area where droppings are found. Do not leave bags of flour open overnight. Implement thorough cleaning of the floor especially where flour is stored at the end of each day. De-clutter the area upstairs where cardboard boxes are kept. Unused cardboard boxes shall be discarded more frequently to prevent cluttering. Violation Score: 3

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

Comments

- Handsinks are maintained with hot & cold running water, liquid soap and paper towel - >100ppm chlorine sanitizer present - Coolers in the kitchen were <4C and freezers were <-18C - Ensure that big containers storing flour, sugar etc. are washed and sanitized before refilling - Deep cleaning around big equipment (ie. dough mixer) required