INSPECTION REPORT Health Protection ABAI-BD2RCT

PREMISES NAME Anton's Pasta		Tel: (604) 299-6636 Fax: (604) 299-6881
PREMISES ADDRESS 4260 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE June 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Leone		NEXT INSPECTION DATE June 12, 2019
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in any of the containers with cloths submerged in the food preparation areas. No sanitizer detected at the source dispenser either. Corrective Action(s): Have source dispenser fixed so it is capable of dispensing sanitizer at the appropriate concentration. In the interim, staff are to manually mix the sanitizer as per the instructions on the bottle to obtain 200ppm. Use test strips to verify concentration of sanitizer solution. Operator had called the sanitizer technician at time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Roll of paper towel at the bar area was stored on the side counter (not near the hand wash station) and was not in the holder. Corrective Action(s): Ensure paper towel is always available in the dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted 6 baguettes stored uncovered without a container on top of the dry food containers in the dry storage. B) Scoop for ice at the bar was stored inside the ice. Corrective Action(s): A) Ensure all foods are protected from contamination. Keep all foods covered and in appropriate containers. B) Keep scoop for ice stored outside of the ice in a separate container. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Noted door to outside dry storage was open at time of inspection. Only prepackaged non perishable foods (ie. canned pop..etc) stored in this area. Corrective Action(s): Keep door to dry storage closed at all times. Violation Score: 3

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

Comments

All hand wash stations were equipped with soap, paper towel, hot and cold running water. Hot holding of tomato meat sauce 63C Reviewed reheating procedures at time of inspection. Ensure foods are reheated to 74C before transferring to preheated hot holding unit to be maintained at 60C or higher. Noted proper cooling taking place (sauces cooling in small containers on rolling rack before being transferred to walk in cooler. Ensure sauces are cooled to 20C within 2 hours before transferring to cooler unit to cool to 4C within 4 hours). All coolers (walk in, prep cookers, under counters...etc) were all 4C or less Noted tomato sauces on ice beside cookline. Ensure product is used up within 2 hours if not able to maintain 4C or less. Operator confirmed that this is the main ingredient for the red sauces and therefore turned over within 30-45 minutes. Operator also confirmed that these sauces are only kept out during the meal rush time. Freezers (upright one door in dry storage and two door in the kitchen) less than -18C General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Back door was closed at time of inspection. Premises has contract with pest control company. Follow all recommendations made by technician. Scoop for ice machine stored in separate container. Ice machine appeared clean. Low temperature dish washer had 50ppm chlorine. Test strips are available for staff to check dishwasher sanitizer. Door on staff washroom is self closing Lights in food preparation areas had covers.