INSPECTION REPORT Health Protection RLAM-BJSQCU

PREMISES NAME Pasta Amore		Tel: (604) 298-3135 Fax:
PREMISES ADDRESS 4502 Dawson St Burnaby, BC V5C 4G1		INSPECTION DATE December 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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 No
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): Meat slicer has minor encrusted debris. Ensure meat slicer is thoroughly cleaned and sanitized before using. Corrective Action(s): Clean and sanitize meat slicer. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Minor mouse droppings noted underneath compressor in front pizza prep area and under table by cook line. Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Ensure pest control contact is providing reports to rectify rodent issues and ensure a long term pest free premise is achieved. Date to be corrected: today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Several knives stored in a wooden knife block. Operator mentioned these are rarely used. Wooden knife blocks are not allowed to be used in food service establishments because they cannot be effectively be sanitized on the inside. Corrective Action(s): Remove knives to re-clean and sanitize. Remove wooden knife block and replace with hollow metal ones that can be taken apart to be cleaned and sanitized. Another option is to use knife magnets. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwashing stations contain hot water, liquid soap, and paper towel. Ensure none are blocked with equipment or utensils as handwashing stations must be accessible at all times. -Coolers measured 4C or less: front insert cooler, front bar cooler, 2 kitchen standing cooler, kitchen insert cooler -Freezers measured -18C: 2 stand up freezers in kitchen -Ice machine in clean condition -Dishwasher measured 50ppm chlorine. Test strips are available. -Bleach buckets available. Ensure 100 ppm is achieved -Hot holding measured above 60C -Note: food safe certificates could not be provided on site. Documented proof must be provided to ensure at least 1 person has a valid food safe level 1 certificate each shift.