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Dario #Caffe E Gelato Italiano

1007 - 10355 152nd St, Surrey · Restaurant

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handsink (double-compartment sink) in the front service area lacked liquid soap and paper towels.
      • Corrective Action(s): Staff re-stocked this handsink with liquid soap and paper towels during the inspection. Operator informed he would install a wall-mounted paper towel dispenser at this handsink. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels for handwashing practices, near all food handling/service areas.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Over 200 PPM chlorine residual was detected in the sanitizer spray bottle.
      • Corrective Action(s): **Issue corrected during the inspection**
      • Existing sanitizer solution was discarded. Reviewed the amount of bleach required to make 100 - 200 PPM bleach sanitizer solution (2 tsp bleach per 1 L water). Sanitizer test strips available on-site. Newly prepared sanitizer solution was detected with 200 PPM chlorine residual.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Milk was stored inside an under-the-counter cooler above 4 degrees C.
      • Corrective Action(s): Operator moved the milk inside another cooler at or below 4 degrees C. Ensure cold potentially hazardous food is stored at or below 4 degrees C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff informed the dishwasher was not in good working order. Staff informed they have been manually washing and rinsing the service utensils only without a sanitizing step.
      • .
      • 2. Surface sanitizer (chlorine sanitizer) was not setup or in use. Staff informed they have been using cleaner only in a spray bottle for the dining tables and back prep. table.
      • Corrective Action(s): 1. A high temperature dishwasher was installed during the inspection. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 78 degrees C) at the plate level. Ensure all the reusable service utensils are properly cleaned and sanitized through the dishwasher prior to reusing them; Effective immediately.
      • .
      • 2. Ensure an appropriate surface sanitizer (e.g. chlorine sanitizer or Quaternary ammonium compounds sanitizer) capable of achieving a 5 log reduction of harmful bacteria or viruses is used to sanitize equipment (e.g. counter-tops, prep. surfaces, seating tables etc.). Staff setup 100 ppm chlorine sanitizer in two spray bottles during the inspection to sanitize surfaces.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cakes were uncovered inside the upright display freezer accessible to customers.
      • Corrective Action(s): Ensure food products remain protected from contamination; Correct today. It was discussed to either cover the cakes with packaging to protect them from contamination or restrict the freezer access to staff use only. Operator informed they would place a sign over the freezer today to inform customers to require staff assistance for the products inside this freezer.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Dishwasher was not in good working order according to staff. It was observed to be switched off at the time of inspection.
      • .
      • 2. Under-the-counter cooler for milk storage was at 7.2 to 9 degrees C.
      • .
      • 3. Display cooler was at 4.8 to 5.4 degrees C.
      • Corrective Action(s): 1. Operator had a new high temperature dishwasher installed during the inspection that had a smaller compartment for volume of dishware than the previous dishwasher. They informed they have loaned this dishwasher for interim use and they are planning to either repair or replace the previous dishwasher by next month. Ensure to provide a specification sheet for review and health approval prior to changing the dishwasher. Contact the area Environmental Health Officer for a follow up inspection upon installation of the new dishwasher.
      • .
      • 2. Keep the under-the-counter cooler empty of potentially hazardous food until it can be maintained at or below 4 degrees C. Milk was transferred into another cooler at or below 4 degrees C during the inspection.
      • .
      • 3. Operator adjusted the display cooler to 4 degrees C during the inspection. Ensure cold potentially hazardous food is stored at or below 4 degrees C.
      • Violation Score: 9
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions