INSPECTION REPORT Health Protection MBEK-B58VRT

PREMISES NAME Pasta Vino Trattoria & Bar		Tel: (604) 542-5989 Fax:
PREMISES ADDRESS 950 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE October 4, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Freida Paterson		NEXT INSPECTION DATE October 12, 2018
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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broth located on left side of hot holding unit was measured at an internal temperature of 47 degrees C. Left side of hot holding unit was observed to be set to a lower setting than right side of unit. It was stated that broth was heated on stove prior to being placed into unit approximately one hour prior. Corrective Action(s): Broth was reheated to an internal temperature of greater than 74 degrees C and hot holding unit was adjusted to a higher temperature setting. Ensure that unit is capable of maintaining internal temperature of hot held foods at 60 degrees C or more to limit the growth of potential pathogens and/or toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dried on food debris was observed on spiked side of deli slicer sliding arm. Corrective Action(s): Sliding arm was placed into dishwashing area at time of inspection. Ensure all equipment/utensils/food contact surfaces are properly washed, rinsed, and sanitized to limit potential contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Quaternary ammonium compounds (quats) sanitizer was measured at 400 ppm or more in multiple spray bottles and from dispenser. 2. In use utensils were observed to be stored in quats sanitizer. Corrective Action(s): Quats sanitizer was diluted to 200 ppm at time of inspection. Ensure that sanitizer is properly diluted to 200 ppm quats until sanitizer dispenser has been adjusted to dispense 200 ppm quats. Ensure all staff are made aware of this interim requirement. 400 ppm or greater quats sanitizer concentration may potentially remain on food contact surfaces and potentially contaminate food. 2. In use utensils were placed in hot water bath (60 degrees C or more). Ensure in use utensil are not stored in sanitizing solution as sanitizer may potentially transer to food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser is dispensing 400 ppm or more quaternary ammonium compounds (quats). Corrective Action(s): Label on sanitizer concentrate container states "dilute 1 oz per gallon (7 ml per litre) for 200 ppm." Ensure that sanitizer dispenser is adjusted to dispense sanitizer at 200 ppm quats. Date to be corrected by: October 9, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler (kitchen) at 4 degrees C - Walk in cooler (bar) at 1 degree C - Left preparation cooler at 4 degrees C (above) and 2 to 4 degrees C (drawers) - Right preparation cooler at 3 degrees C (above) and 3 to 5* degrees C (drawers) *Monitor to ensure temperatures of 4 degrees C or less are maintained - Preparation cooler (near ice cream) at 4 degrees C (above and below) - Pizza station preparation cooler at 3 degrees C (above) and 2 degrees C (below) - Small server station cooler at 5 degrees C* *Monitor and adjust as needed to maintain 4 degrees C or less - Bar under counter cooler at 2 degrees C - Walk in freezer at -17 degrees C - Ice cream freezer at -19 degrees C. Dipper well in use for scoop. - Food is covered, stored off the floor, and well organized. Prepared items are dated. - Discussed cooling procedures. It was stated that food items are placed into an ice bath for cooling before being transferred to the freezer. Food items are defrosted in the walk in cooler. - A probe thermometer is available on site. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed to be properly washing hands at time of inspection. - Non-latex gloves available - Low temperature dishwasher measured 46 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface - Bar glass washer measured 12.5 ppm iodine (required: 12.5 to 25 ppm iodine) - Shellfish tags available. Reminder to ensure all shellfish tags are kept on site for a minimum of 90 days. - Washrooms maintained in sanitary condition Note: 1. A bar towel was observed to be stored on a towel holder located near bar hand washing sink. It was stated that towel is used for cleaning. Towel was removed at time of inspection. Ensure that towels are not placed here as they may potentially be used for drying hands. Only single use paper towels are permitted for hand drying. 2. Some minor cleaning required for edges of ventilation canopy and non-food contact areas of mixer.