INSPECTION REPORT Health Protection ATHP-BJ9UUM

PREMISES NAME Old Spaghetti Factory (New Westminster)		Tel: (604) 524-9788 Fax:
PREMISES ADDRESS 50 8th St New Westminster, BC V3M 3N8		INSPECTION DATE November 25, 2019	TIME SPENT 1.5 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop was stored with the handle touching the ice and was later stored directly on the bar counter. Corrective Action(s): Store the ice scoop in a container. Recommend installing an ice scoop holder in the bar. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Install a screen door for the back entrance that fits properly to prevent the entry of rodents and flies into the establishment. Also, the addition of door sweeps was discussed to address the gap at the front door. Corrective Action(s): 1 month. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some droppings visible behind the freezers in the storage room. Corrective Action(s): Clean by tomorrow with a bleach solution. Violation Score: 3

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

Comments

-Containers of meat sauce were placed directly in the walk-in cooler and were probed at 60 C. If left in the cooler, this would be improper cooling. Discussed with staff on site, there is only one ice wand for the kitchen currently. Purchase additional ice wands and ensure that they are used for foods that are prepared in advance, cooked, then cooled. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher final rinse cycle had 50 ppm chlorine. Dishwasher and temperature records up to date. Pest control is coming on site twice a month. Reports reviewed on site. General sanitation was satisfactory.