INSPECTION REPORT Health Protection MBEK-CZTRN2

PREMISES NAME Layalina Restaurant		Tel: (604) 498-6868 Fax:
PREMISES ADDRESS 15188 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE January 24, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Babito Giovanni		NEXT INSPECTION DATE 3 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two chemical bottles located in kitchen were unlabeled. Corrective Action(s): Ensure all chemicals are properly labeled to identify contents to prevent accidental contamination. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available in preparation cooler located near ice machine in back area. Corrective Action(s): Provide a thermometer accurate to +/-1 degree C for this cooler in order to monitor its temperature. Date to be corrected by: January 25, 2024. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less.* Freezer at -18 degrees C or less. No hot holding. Raw and ready-to-eat items properly organized. Portioned food is covered and labeled. Probe thermometers available. Hand washing stations (kitchen, bar, washrooms) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Other sinks (non-hand washing) are functional and supplied with hot and cold running water. High temperature dishwasher measured 73 degrees C at the utensil surface during the final rinse (required: at least 71 degrees C at the utensil surface). Bar glasswasher measured 12.5 ppm iodine (required: 12.5 to 25 ppm iodine). Sanitizer available at a concentration of 200 ppm quats in labeled spray bottles located in the bar and kitchen areas. Sanitizer dispenser is dispensing quats at 200 ppm. Stored equipment and utensils in sanitary condition. Premises maintained in sanitary condition. No signs of pest activity observed at time of inspection. FOODSAFE certified staff on site. Certificate valid to September 12, 2028. *Two coolers used for non-potentially hazardous food/beverage storage only (e.g. pop cooler) were above 4 degrees C.