INSPECTION REPORT Health Protection CQUY-BMJPUJ

PREMISES NAME Pasta Polo (Coquitlam)		Tel: (604) 464-7656 Fax:
PREMISES ADDRESS 2754 Barnet Hwy Coquitlam, BC V3B 1B9		INSPECTION DATE March 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially-hazardous foods in the 2-door metal undercounter cooler are being held at unsafe temperatures (ie. >4 Celsius). Corrective Action(s): Discard all potentially-hazardous foods that have been held inside this cooler for longer than 2 hrs (cheese, dairy products, etc). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap available at the hand-washing basin in the bar. Corrective Action(s): Ensure the hand-sink in the bar is supplied with soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stainless steel undercounter cooler is currently operating at ~9.5 degrees Celsius Corrective Action(s): Discard all potentially-hazardous foods that have been held in the cooler for longer than 2 hours. Discontinue use of this cooler until is has been restored to safe operating temperature (4 C or lower). Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration *Ensure sanitizer solution is available at all workstations *Chlorine sanitizer solution should be mixed at a ratio of 1 tsp. bleach per Litre of water to obtain the correct concentration - Chemical-sanitizing dishwasher and glasswasher are providing ≥50ppm chlorine residual during rinse cycle *Ensure to check chemical supplies for the dishwasher and glasswasher every morning. - Overall sanitation is satisfactory - No pest activity observed during inspection *Discussed renovations in progress during inspection (construction of a new walk-in cooler for pasta-to-go service). Ensure to obtain the necessary permits from the municipality for the additions.