INSPECTION REPORT Health Protection DSOG-BE4T7T

PREMISES NAME Prado Cafe		Tel: (604) 562-7377 Fax:
PREMISES ADDRESS 7 - 13483 103rd Ave Surrey, BC V3T 0K2		INSPECTION DATE July 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Salvatore Piccolo		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Milk/espresso pitcher stored inside the designated handwashing sink in the bar area. Corrective Action(s): Do not store any pitchers, utensils, or other food contact items inside this sink. This sink is designated for handwashing only. Rinse the pitchers in the designated glass rinser, then air dry on rubber mat, as per your Sanitation Plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Opened bags of oats and flour in the back of the kitchen. Corrective Action(s): Store all opened bags of dry foods in bins with tight fitting lids to prevent food contamination. Correct by: Immediately. Violation Score: 3

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

Comments

- General sanitation satisfactory. Keep the floors as dry as possible. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in spray bottles at 200ppm QUAT concentration. - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT concentration. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - Could not verify FOODSAFE trained staff on duty. The manager will send a copy of the FOODSAFE certificate of one of the staff currently on duty. Temperature control: - All coolers (two upright in the back, two undercounter in the front): < or = 4C - Chest freezer: < or = -18C - Daily temperature logs is NOT kept up to date. Temperature of all coolers must be logged as part of your Food Safety Plan.