INSPECTION REPORT Health Protection JCRH-B4HTJL

PREMISES NAME Pasta Amore		Tel: (604) 298-3135 Fax:
PREMISES ADDRESS 4502 Dawson St Burnaby, BC V5C 4G1		INSPECTION DATE September 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink in pizza area not accessible. Table used for dough storage/proofing was in use and blocking sink. Table is not in a suitable location. Corrective Action(s): - Handsink must always be accessbile. Do not block/obstruct. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted in the following areas: -on floor behind bins of recyclables under shelving in back storage area, -on floor adjacent to undercounter stainless cooler in bar area, -on floor under pizza prep counter. Corrective Action(s): - Clean up all droppings and use bleach solution to disinfect the areas. Continue to monitor areas, cleaning up droppings immediately. Clear floor areas of bins/boxes to facilitate cleaning and monitoring and to ensure runways are not created. Maintain contract with Pest Control Technician. Manager could not access reports from Pest Control Technicial at the time of the inspection. Submit reports and contract to undersigned via email or fax. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present. Staff on duty do not hold valid Foodsafe level 1 certificate. Manager provided copy of certificate however it was issued in 2010 and therefore now expired. Corrective Action(s): - In the Operator's absence, at least one person must have Foodsafe level 1. See foodsafe.ca for information regarding refresher course and recertification. Email copy of certificate once Manager has completed the refresher course or re-taken Foodsafe level 1. [Correction date: 1 month] Violation Score: 1

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

Comments

- General sanitation satisfactory - Handsinks supplied with liquid soap and paper towel - Cooler temperatures were acceptable (4C or colder): - Pizza prep cooler 4C - Salad prep cooler 3C - Large prep cooler (pasta/deep fryer area) 4C - 2 door stainless cooler 4C - Glass door cooler 3C - Small undercounter cooler (bar) 2C - Turbo air bar cooler 4C -Thermometers present in coolers - 2 door stainless freezers both at -19C - Hot holding of sauces was at adequate tempertures (60 C or hotter): - Marinara sauce 64C - Meat sauce 65C - Wiping cloths stored in bleach sanitizer solution 100ppm chlorine. - Ice scoop at bar and in ice machine stored in a sanitary manner * Manager reported that dishwasher is being ordered for the dishwasher as there was a power surge last week which affected the temperature regulator in the dishwasher. The part has been ordered and currently, the temperature is being monitored and controlled manually. The technician connected the dishwasher to chlorine sanitizer as well in the interim until the part is in place to ensure dishes are effectively sanitized. The dishwasher was tested at the time of the inspection and the final rinse was 80.4C at the dish surface and 100ppm of chlorine detected on the dish surface. Provide confirmation once dishwasher has been repaired.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-B4HTJL
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:
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