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Fior Di Latte

100B - 4233 Hastings St, Burnaby · Restaurant

14 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area/room requires cleaning.
      • Corrective Action(s): Ensure to have the area cleaned on a more regular basis.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quat sanitizer spray bottle had 0ppm Quat measured, even after refilled by staff. It was observed that when the spray bottle was filled using the dispenser, the Quat solution was not being pulled up through the pipe. The bottle was refilled with 200ppm Quat at this time. Staff was advised to have all prep surfaces in the processing room using this solution.
      • Corrective Action(s): Ensure to wait until the Quat solution is observed in the tube before filling up the spray bottles.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on floors of the back storage room/dishwashing area as well as in the main kitchen. Traps in place. Professional pest control company contracted.
      • Corrective Action(s): Remove droppings and sanitize affected areas every morning, before initiating any food prep for the day.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris observed on floor of the main kitchen.
      • Corrective Action(s): Ensure to have all food debris removed from floors on a daily basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require cleaning:
      • - Floors of the main kitchen
      • - Back storage room in the processing room
      • Corrective Action(s): Ensure to clean floors on a daily basis as discussed at this time.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher in the production room requires a repair. The staff was already aware of the issue and all dirty dishware was taken to the main kitchen for dishwashing.
      • Corrective Action(s): Ensure to have the dishwasher repaired and notify the health inspector.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 2 handwash stations were not fully supplied or accessible at start of inspection:
      • > Dishwashing handsink in the production room: obstructed with gelato trays and missing paper towels
      • > Corner handsink in the hot kitchen: soap dispenser is empty
      • Corrective Action(s): Staff restocked handsinks at time of inspection. Handwashing stations must be fully supplied and ACCESSIBLE at all times. Do not store equipment or used trays in the basin.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 boxes of dry goods were opened and contents exposed: 1 box of kosher salt, 1 box of gelatin sheets
      • Corrective Action(s): Close all open dry products or transfer remaining contents into a pest proof storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for general food debris is required mainly in the hot kitchen. Food debris (flour, pieces of dough) is observed around the dishwashing, behind the stand mixer, under the prep table against the wall and under the prep cooler.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. All visible food debris must be cleaned DAILY, hard to reach areas (corners, under and behind equipment) must be addressed at least WEEKLY. Maintaining a high level of sanitation will help to prevent the precence of pests.
      • Date to be corrected by: 1 week
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the glass dairy cooler and the 2 door sanye cooler measured above 4C. Probed milk from the dairy cooler measured 7.1C, and probed tomato from the sanye cooler measured 7.9C. Both items were stored in the coolers overnight. Operator verified using digital thermometer that the dairy cooler was last at 4.0C at 11:00am today - time of inspection was 2:15pm. Sanye cooler is not yet equipped with a digital thermometer.
      • Corrective Action(s): All potentially hazardous foods were moved to other working coolers. This included milk, eggs, pastry cream, chopped vegetables, and deli sauces. Only whole fruits and vegetables should remain in these coolers until they have been serviced.
      • Staff may resume using the glass dairy cooler as per usual once the digital thermometer reading reaches 4.0C. Do not store any PHFs in the sanye cooler until follow-up inspection has taken place by an EHO.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles in each area of the facility measured below 200ppm QUATS.
      • Corrective Action(s): Refill all spray bottles, ensure the solution runs soapy BEFORE filling up. Solution should also be remade daily.
      • Obtain QUATS test strips to verify the concentration.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility is in need of a deep cleaning especially in the hot kitchen and the coffee bar/gelato area. Heavy food debris is noted in crevices and in between/behind equipment.
      • Corrective Action(s): The hot kitchen and front of the house needs to be pressure cleaned to remove grime that has been stuck on the ground.
      • Date to be corrected by: 4 weeks - July 30, 2024
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Glass dairy cooler had an air temperature of 7.1C, new 2 door Sanye cooler had an air temperature of 9.1C.
      • Corrective Action(s): Service these coolers ASAP. All PHFs have been moved to other working coolers.
      • Date to be corrected by: July 10, 2024.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor tiles under the gelato machine in the production room has cracked again. The weight of the gelato machine repeatedly breaks the tiles underneath.
      • Corrective Action(s): The flooring in this area must be reinforced with a different kind of non-slip material that is stronger than the current type of tile.
      • Date to be corrected by: 4 weeks - keep EHO updated with plans for this area.
      • Violation Score: 1
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Rotisserie chickens are purchased and delivered to the store by a third party. Operator informed they were arrived at the store at 1pm while time of inspection was 3:15pm. However it is unclear what time the chickens were actually purchased.
      • Kirkland rotisserie chickens are purchased as hot held (above 60C). It is regular practice for the delivery person to put away these foods. There was no cooling step before putting the chickens in the cooler.
      • Corrective Action(s): DO NOT ALLOW THE DELIVERY DRIVER TO PUT AWAY ITEMS. Do not continue this practice. All foods arriving at the store must be inspected by a staff member for safety and quality. Check the temperature of food items upon delivery and before putting them away in appropriate storage.
      • Hot foods must be consumed immediately OR properly cooled for cold storage. Minimize the time between time of purchase and time of delivery. Hot food items should be prioritized, not left for the end of the delivery route UNLESS it is hot held above 60C during delivery.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 4 bags of Kirkland rottiserie chicken were stored in the 3 door U/C cooler in the production room. Internal temperatures of the chickens were 11C. Staff informed they were delivered to the store at 1pm. Time of inspection was 3:15pm.
      • Corrective Action(s): Discard chickens.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The same observations from last routine inspection are observed today:
      • > 1 bag of raw pork stored on the 3 door U/C cooler surrounded by cooked foods.
      • > 1 flat of eggs stored on the middle shelf in the fruits and muffin cooler next to order pick-up station.
      • Corrective Action(s): All foods must be protected from contamination by storing raw meats and raw eggs below AND separate from raw fruits/vegetables and other cooked or RTE foods.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is still required in the following areas:
      • > Under the coolers and freezers in the production room.
      • > Dishwashing area - behind major equipment (dough mixer, ovens) and inbetween equipment (coolers, prep tables)
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. ALL staff members across all shifts must be made aware of the requirement to clean after their shift. This include all hard to reach areas that must be addressed at least once a week.
      • Date to be corrected by: March 18, 2024.
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Soup for hot holding was being reheated in the hot holding unit.
      • Corrective Action(s): Hot holding units are not meant to reheat food. Discussed with staff, all food intended for hot holding must be reheated to 74C before holding at 60C.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) In 3 door protein cooler in production room, 3 packs of raw meat stored next to packages of cooked and ready to eat turkey breast.
      • 2) 1 flat of eggs stored on the 3rd shelf above bags of apples in the produce cooler next to dishwashing area.
      • Corrective Action(s): All food must be stored in a way that prevents cross-contamination. Raw meats and eggs must be stored below and/or away from cooked and ready to eat food.
      • Date to be corrected by: end of day today.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies noted around the dipper well at the gelato station. Small amount noted in the dishwashing/prep area.
      • Corrective Action(s): Maintain sanitation in these areas to minimize the presence of fruit flies and other pests.
      • Date to be corrected by: March 14, 2024.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Dishwashing/prep room: food debris under equipment, ventilation stains behind the ovens
      • > Production room: food debris under coolers and freezers
      • > Dipper well
      • Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Ensure all hard to reach areas are addressed.
      • Date to be corrected by: March 14, 2024.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiles around the gelato machines in the production room have broken. Gaps remain in the flooring that can collect food debris.
      • Corrective Action(s): Repair tiles. All surfaces including walls, ceilings and floors must be smooth, non-porous, non-absorbent and easily cleaned.
      • Date to be corrected by: March 14, 2024.
      • Violation Score: 1
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ice cream scoops were noted in the front handwash sink. Unclear if in use or to be cleaned.
      • 2) In use utensils (knife and pastry server) were present on the counter directly adjacent to the handsink. This is not a sanitary area and splashing can occur from handwashing.
      • Corrective Action(s): Store in use utensils in a sanitary manner. Clean and sanitize at least every 4 hours.
      • Corrective action taken at time of inspection: Ice cream scoops and in use utensils (noted above) were removed to be cleaned and sanitized and replaced with clean ones. Adequate supply of clean scoops for gelato present. Scoop rinser present.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Handsink adjacent to dishwashing sink in gelato preparation room was filled with dishes to be cleaned (lids from gelato containers) and not available for handwashing
      • - Handsink in gelato preparation room (adjacent to gelato machines) was obstructed by boxes of supplies and not accesible for handwashing. Additionally, dispenser lacked paper towel
      • Corrective Action(s): - The above issues were corrected at the time of the inspection.
      • - Do not store any items in or in front of handwashing sinks. Put dirty dishes in dishwashing sinks.
      • - Handsinks must always be accessible for handwashing and equipped with liquid soap and paper towel.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw eggs (used for frittatas) were stored above ready to eat items in the cooler
      • Corrective Action(s): - Store raw eggs beneath ready to eat items.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Debris noted in corners and edges of floor in front service area near gelato freezer
      • - Debris noted alond edges of floor, under/behind equipment and under dishwashing sink in pastry area
      • Corrective Action(s): - Thoroughly clean area noted above. Additional detail of cleaning and frequency is needed.
      • To be corrected by: 15-Nov-2023
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: 1) Walls in dry storage room remain unfinshed. Dry wall present; not painted. Gap around door frame present.
      • 2) Duct tape present on floor in multiple areas in gelato preparation area where flooring transition is missing.
      • 3) Cardboard present lining floor under front service counter
      • Corrective Action(s): 1) Paint/finish walls. Address gap around door frame. Surfaces must be smooth and easily cleanable.
      • 2) Remove duct tape and repair floor so it is in good repair and surface is easily cleanable and continuous with no crevices present where debris can collect
      • 3) Remove cardboard and replace with material which is smooth, impervious and washable.
      • To be corrected by: 07-Dec-2023
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 401 - 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.
      • Corrective Action(s):
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation:
      • 1. Walls in dry storage room are unfinished with exposed wood present
      • 2. Cardboard present on floor under counter where POS is located.
      • 3. Surface of wall behind prep area is showing signs of deterioration
      • Date to Be Corrected By: 25-Jul-2023.
      • Corrections
      • 1. Finish walls in dry storage room ---> surface must be smooth, impervious + washable
      • 2. Remove cardboard + finish flooring under POS counter. Ensure surface is smooth, impervious + washable.
      • 3 Repair portion of wall in dough room. Use more durable material with smooth, washable finish (eg. stainless backsplash)
      • Corrective Action(s):
      • Violation Score: 3
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Bags of dry goods noted to be stored on floor in dry storage room.
      • Date to Be Corrected By: 18-Jul-2023.
      • Correction: Supply additional shelving so that there is adequate space for all food items to be stored at least 15 cm off of the floor.
      • Corrective Action(s):
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation:
      • Sanitation procedures which were submitted are generic and do not address cleaning + sanitizing of all equipment.
      • Date to Be Corrected By: 18-Jul-2023.
      • Correction:
      • Submit revised sanitation procedures which outline the cleaning + sanitizing requirements for all equipment.
      • Corrective Action(s):
      • Violation Score: 3