Fraser Health Authority



INSPECTION REPORT
Health Protection
MLUO-AX4UED
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 22, 2018		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Jason Mar		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Sauces in the walk-in cooler were left uncovered.
Corrective Action(s): Cover all food items in the walk in cooler even when they are cooling. Provide cover but ensure food can still let out steam.
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Unused equipment left in storage.
Corrective Action(s): Remove all items no longer used for business to ensure there is enough room for storing items required for the business.
Violation Score: 1

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

Hand sinks provided with liquid soap and paper towels.
-Provide paper towel dispensers instead of the rods.
Sanitizer (quats) measured 200 ppm.
Walk-in freezer was at -18 deg C.
Walk-cooler was at 3-4 deg C.
Prep line coolers were at 4 deg C or colder.
Hot holding for sauces, gravy, etc. was above 60 deg C.
Dishwasher had chlorine residual of 100 ppm.
Temperature log was well maintained.
Dry storage area was organized and food items stored off the floor.
Walk-in freezer (downstairs) was at -20 deg C.
Beer/liquor walk in cooler was at 1-2 deg C.
Staff change rooms/washrooms were in sanitary condition.
Bar area: hand sink provided with liquid soap and paper towels.
-Install splash guard beside the hand sink and the ice bin.
Beer cooler was at 1-2 deg C. Quats sanitizer measured 200 ppm.
Dining area and washrooms were clean and provided with sanitary facilities.