INSPECTION REPORT Health Protection ABAI-B95V7N

PREMISES NAME Anton's Pasta		Tel: (604) 299-6636 Fax: (604) 299-6881
PREMISES ADDRESS 4260 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE February 6, 2019	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in the kitchen quat containers. Staff changed sanitizer at time of inspection. Corrective Action(s): Ensure quat sanitizer is changed as needed in order to maintain minimum 200ppm. 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

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 at 6-8C. 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) 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 stored in separate container. Ice machine appeared clean. Quat sanitizer at source and in containers at the bar and cookline were all 200ppm. See violation code 302 re: sanitizer at in the kitchen. 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.