INSPECTION REPORT Health Protection DSEA-AX9PY5

PREMISES NAME Pasta Polo Express		Tel: (778) 782-3788 Fax:
PREMISES ADDRESS 8888 University Dr Burnaby, BC V5A 1S6		INSPECTION DATE March 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hamid Tavakolfar		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: Moderate (16-29) Total Score = 21

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): 2 metal inserts of meatball marinara sauce found to be reheated inadequately (meatballs measured 36C and sauce measured 58C) Products reheated <1 hour prior. Corrective Action(s): Products reheated again in ovens to 74C (165F). Ensure that all reheating of potentially hazardous foods are done to 74C (165F). Verify with a probe thermometer Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Blanched pasta stored on hot holding machine (turned off). Product measured 13 degrees C (penne, fetuccini, and ribbon). Operator no longer hot holds pasta. Corrective Action(s): Discarded pasta. New pasta moved from back of house cooler to prep cooler. Ensure that all potentially hazardous foods are stored at proper temperatures to prevent the growth of pathogens. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food processor, hot holding machine (bain marie), cooking sheets, and mandolin slicers found to have food debris and oil on them. Items were put away in the back shelving area, operator stated they are not being used. Corrective Action(s): Re-wash all of the dirty equipment noted above. This area must be maintained in a sanitary manner. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): back area handwashing station missing liquid soap. Corrective Action(s): Restocked. Ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: REPEAT OBSERVATION: permit not available at the time of inspection. Corrective Action(s): Discussed with operator, showed example of operating permit. If unable to locate permit, order a new copy from Fraser Health 604-918-7677 Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in coolers (L1C, R3C) and salad cooler (4C) measured < 4 degrees C, and chest freezer measured -22 degrees C =Garlic bread hot holding (68C), alfredo sauce hot holding (73C), chicken hot holding (78C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution available in spray bottles at 100 ppm chlorine =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection =Staff trained in FOODSAFE level 1 note: display only of pasta not permitted. all potentially hazardous foods must be stored at protective temperatures