INSPECTION REPORT Health Protection DSEA-CM3VUZ

PREMISES NAME Old Spaghetti Factory (New Westminster)		Tel: (604) 524-9788 Fax:
PREMISES ADDRESS 50 8th St New Westminster, BC V3M 3N8		INSPECTION DATE December 13, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Larry Reimer		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar handsink missing liquid soap at the time of inspection Corrective Action(s): ensure that all handsinks are stocked with liquid soap, paper towels, and hot/cold running water. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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. =All cooler units measured < 4 degrees C =All freezer units measured < -18 degrees C =Server station soup (81C), tomato sauce hot holding (64C) and meat sauce hot holding (70C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in lactic acid sanitizer solution at adequate concentration and in spray bottles. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; Kitchen manager (DF) FOODSAFE certification verified to be valid (expires Dec 2026) =Permit posted in a conspicuous location Keep all pest control reports on site for inspection Some minor cleaning required around the excess dishwasher chemicals, far end of the small dry storage room, and under the dishpit countertops (floor). Ensure that all hot potentially hazardous foods are reheated quickly to 74C or greater.