INSPECTION REPORT Health Protection KMLN-AEFRCV

PREMISES NAME Pasta Polo Express		Tel: (778) 782-3788 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE October 5, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hamid Tavakolfar		NEXT INSPECTION DATE October 06, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Closure Order, Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Found chicken to be cooked improperly, chicken partially cooked at other location then re-cooked to 63 C internal temperature. Corrective Action(s): Must fully cook chicken the first time at other location, cool and reheat to 74 C onsite or cook chicken completely onsite. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found green salad and pasta salad with shrimp sitting out on top of prep cooler at 9 C, salads inside cooler were also 9 C Corrective Action(s): 1. Must keep salads in inserts with in the cooler not sitting on top. 2. Must also keep salads below 4 C at all times, salads moved to alternate cooler as less then 2 hours. 3. Ensure cooler is able to maintain 4 C before using. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found pasta sauces at 45 C, meatballs, and lasagna at 50-55 C. Corrective Action(s): Must keep potentially hazardous foods above 60 C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer was not made up at time of inspection, equipment was being washed with soap only before putting away. Corrective Action(s): Re- wash and sanitize all equipment using 4 steps: 1 wash with soap, 2. rinse, 3. soak in 200 ppm chlorine for 2 mins, 4. air dry. CORRECT: today Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit unable to maintain hot foods above 60 C ( were 45-55 C) and prep cooler was unable to keep cold foods below 4 C (were 9 C on top and inside). Corrective Action(s): Have hot holding unit and cooler repaired or replaced with units that are able to maintain appropriated temperatures ( 60 C or hotter; or 4 C or colder) at all times during operation. CORRECT: today Violation Score: 9

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

Comments

- Walk in coolers were 3 C - Hand sinks had liquid soap, paper towel, hot and cold water - No signs of pest activity noted during inspection - General sanitation is satisfactory NOTE: operator requires refresher in FOODSAFE as knowledge of safe food handling procedures is weak NOTE: premises is closed until all equipment and utensils have been properly washed and sanitized and cold and hot holding equipment have been repaired or replaced to maintain proper temperatures.