INSPECTION REPORT Health Protection 253239

PREMISES NAME Fior Di Latte		Tel: (604) 298-5955 Fax:
PREMISES ADDRESS 100B - 4233 Hastings St Burnaby, BC V5C 2J5		INSPECTION DATE August 2, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mehrdad Adeshi		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 401 noted on Routine inspection # 253194 of Jul-11-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing sink is not present in dough room and other handsinks are not accessible to dough room due to doors. Date to Be Corrected By: 25-Jul-2023. Submit revised/updated layout plan for review + approval with proposed location of handsink in dough room. Once complete, install handsink per approval plans. Ensure necessary approvals / permit are obtained from the City of Burnaby. Correction:

Comments

The following corrective actions have been completed. Drywall has been installed on portions of walls which were unfinished ---> to be painted. Stainless steel backsplash has been installed behind prep area in dough room Cardboard which was under POS counter has been removed + replaced with sealed wood access plate. ---> Note: Acceptable as interim measure. Better fitted access plate / panel should be installed so that there are no gaps / crevices where food particles can collect. Additional shelving has been ordered for dry storage room to accommodate all dry goods. In the interim bags of dry goods (flour, sugar) are store on crates > 15 cm off of the floor. Revised sanitation procedures were submitted which include cleaning + sanitizing procedures for equipment including gelato machines. Handwashing sink has been installed in dough room and is supplied with hot+cold running water, liquid soap + paper towel. Updated layout plan has been submitted which reflect current layout of premises with new handsink in dough room.