INSPECTION REPORT Health Protection MLUO-BA9T3C

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 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jason Mar		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths from the washing machine (still wet) was stored in a crate. Corrective Action(s): Store clean cloths from washing machine in a bucket of sanitizing solution ready for use. Have a separate bucket to store dirty cloths. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some areas of tile base boarding in the kitchen are worn off and tiles broken. Corrective Action(s): Install durable base boarding for ease of cleaning and keep filth and debris from building up in these areas. Violation Score: 1

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

Comments

Hand wash stations equipped with liquid soap and paper towels. Sanitizer (quats) measured 200 ppm. Walk-in cooler was at 2-4 deg C. Upright freezer was at -18 deg C. Prep line coolers were at or below 4 deg C. Hot holding for sauces, gravy, soups was at or above 60 deg C. Temperature log was available and up to date. Dishwasher had chlorine residual of 100 ppm. Walk-in freezer was below -18 deg C. Beer walk-in cooler was below 4 deg C. Dry storage area - organized and food items stored off the floor. Servers' area: Hand sink stocked with liquid soap and paper towels; Upright cooler = 4 deg C; Hot holding for soup = 60 deg C. No signs of pests noted. Pest control monitoring in place. Bar area: Hand sink stocked with liquid soap and paper towels; Coolers = 4 deg C. Washrooms were in sanitary condition.