INSPECTION REPORT Health Protection JKWK-BMEUM2

PREMISES NAME The Old Spaghetti Factory (Abbotsford)		Tel: (604) 854-1130 Fax: (604) 864-8054
PREMISES ADDRESS 2030 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE March 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Mar		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some food products in coolers and freezers require proper lids and covers to prevent food contamination, such as cut celery and pinapple in bar cooler and frozen fried chicken patties in white stand up freezer. Majority of foods were covered with lids and covers. Corrective Action(s): Ensure food not in immediate use have food grade covers and lids. Correction required today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of old debris and grease observed in and on the walk in cooler fan unit and at the station of the meat slicer and dough mixer. These areas require cleaning to prevent contamination of food. Corrective Action(s): Wash and sanitize these areas after use. The walk in cooler fan unit requires cleaning in a week. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand washing sinks in use with liquid soap, paper towels and running water. Overall foods protected from contamination with food grade lids and covers. 200 ppm quat sanitizer in use in sani buckets and spray bottles. 1000 ppm bleach available for deep cleaning in spray bottles. Dishwasher final rinse at 100 ppm chlorine at the plate. 2 compart and 3 compartment sink in use. Washrooms are sanitary with fully stocked hand sinks. Staff demonstrate good personal hygiene and safe food practices. Dry storage area is adequate. All food product stored at least 15 cm above the ground. Ice machine stations are sanitary with dedicated scoops. Ice cream scoops are held in cold running water when in use. Daily temperature monitoring and logs in use. Permit posted in visible location. Damaged tiles have been replaced in the kitchen - good. Holding units: Bar cooler 1.6C celery/pineapple, beer cooler at 11C alcohol and syrups only, dressing cooler at 4C, salad station at 3.6C, hot soup station at 69.2C, condiments and Parmesan cheese held in ice blocks, ice cream counter -16C spumoni, prep station 2.2C slice celery, sauce station at 77C, bottom grill cooler at 0.8C mushrooms, frier cooler at 2C french fries, stand up pasta cooler at 3.2C, white freezer -20C fried chicken, walk in cooler at 4.0C cilantro, basement alcohol cooler at 1C alcohol only. basement walk in freezer at -16C chicken (external built in thermometer is broken. Operator uses hand held probe for monitoring). Recommendation: Dolly with dishes beside grill station is close to hand washing station. Ensure dishes do not become contaminated by hand washing station. I would recommended a splash divider or physical separation for the hand washing station and dishes dolly.