INSPECTION REPORT Health Protection ABAI-B2EP5J

PREMISES NAME Anton's Pasta		Tel: (604) 299-6636 Fax: (604) 299-6881
PREMISES ADDRESS 4260 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE July 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Frank Leone		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available on cookline during food prep. Did not detect any sanitizer in solution at the bar area. No concerns with sanitizer in bucket in back kitchen area and at the source dispenser. Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted staff member using hand wash station beside cookline to make an ice bath for the rice. Corrective Action(s): Ensure hand wash stations are accessible at all times. Use the food prep sink in the kitchen for making ice baths. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Premises was just preparing for opening at time of inspection. All hand wash stations were equipped with soap, paper towel, hot and cold running water. See violation code 401 re: obstruction of hand sink at cookline No hot holding available. Staff were preparing pastas and sauces for the day. Noted proper cooling taking place (sauces, rice and pastas...etc were in large shallow pans, ice baths...etc) All coolers (walk in, prep cookers, under counters...etc) were all 4C or less Freezer -12C (Ensure all frozen potentially hazardous foods are stored at -18C or less) Reviewed proper reheating procedures with manager and staff. Ensure sauces are reheated to 71C on stove prior to transferring into preheated hot holding units which should be preheated to 60C. 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 secured to outside of the ice machine. Ice machine appeared clean. Quat sanitizer at source and in back kitchen 200ppm. See violation code 302 re: sanitizer at cookline and at the bar. Low temperature dish washer had 50ppm chlorine. Test strips are available for staff to check dishwasher sanitizer. All foods appeared protected at time of inspection (ie. stored off the ground, covered...etc). Door on staff washroom is self closing and all lights in food preparation areas had covers. .