INSPECTION REPORT Health Protection CQUY-CMQUWY

PREMISES NAME Pasta Polo and Brick Oven Pizza		Tel: (604) 464-7656 Fax: (604) 464-7696
PREMISES ADDRESS 2754 Barnet Hwy Coquitlam, BC V3B 1B9		INSPECTION DATE January 3, 2023	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Fred Soofi, Ahyoung Baek		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer supply for the dishwasher was empty at time of inspection. Additionally, the tubing was blocked near the inlet, preventing the pump from dispensing sanitizer into the machine. Corrective Action(s): *Operator cut off blocked portion of the tubing, removing the blockage. *Sanitizer supply was replaced at time of inspection *Test sanitizer concentrations in the dishwasher, glasswasher, and sanitizer solutions daily to ensure adequate concentrations are present. 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: One of the 2 walk-in coolers is currently operating above required temperatures for food safety (<4 Celsius). Current temp measures ~9 degrees Celsius. Corrective Action(s): Operator indicates they are aware of the issue and are expecting a repair technician to arrive today to diagnose an repair the unit. *Monitor temperature in the cooler closely. If repairs cannot be completed before end of day, transfer all potentially hazardous foods to alternate coolers and discontinue use until repairs completed. Violation Score:

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, with exception of the walk-in cooler - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration - Chemical-sanitizing glasswasher providing ≥50ppm chlorine residual during rinse cycle - No sanitation concerns noted at time of inspection - No pest concerns noted during inspection