INSPECTION REPORT Health Protection MLUO-B6ARV2

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 November 7, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jason Mar		NEXT INSPECTION DATE November 28, 2018
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 = 13

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Re-heating being done in the hot holding (steam table) unit. Corrective Action(s): Re-heat on the stove top rapidly and not in the steam table. Follow your Food Safety Plan. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser is dispensing at a lower concentration (100 ppm). Sanitizer level must be at 200 ppm. Corrective Action(s): Technician to adjust sanitizer level to 200 ppm. For the mean time, manually add quats to buckets and spray bottles so that sanitizer concentration is at 200 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Most spray bottles were not labelled. Chemical supplier was to provide labels for spray bottles. Corrective Action(s): Ensure all spray bottles are properly labelled. Violation Score: 3

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

Comments

Hand wash stations provided with liquid soap and paper towels. Prep line coolers were at or below 4 deg C. Hot holding for sauces and soups was at or above 60 deg C. Walk-in coolers were at or below 4 deg C. Walk-in freezers were at or below -18 deg C> Low temp dishwasher had chlorine residual or 100 ppm (plate surface). Temperature log was available and up to date. No signs of pests noted. Pest control contract in place. Staff wearing clean uniforms and hair restraint. Staff have renewed Food Safe 1. Staff change rooms/washrooms and public washrooms were in sanitary condition and provided with sanitary facilities. General sanitation was satisfactory. However, pay attention to underneath prep tables, equipment, etc.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLUO-B6ARV2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola oil used 0 trans fat Dessert items have 0% trans fat or less than 5% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment