INSPECTION REPORT Health Protection SSZO-CJUS2X

PREMISES NAME Basil Pasta Bar		Tel: Fax:
PREMISES ADDRESS 4091 Kingsway Burnaby, BC V5H 1Y9		INSPECTION DATE October 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sefi Domb		NEXT INSPECTION DATE October 18, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 67

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 2-door sliding cooler is measured to be 9.8oC air temperature. Food internal temperature (cooked broccoli that has been in cooler overnight) is measured at 11.6oC. No temperature log is available. 2. Domestic cooler is measured to be 7.1oC air temperature. Food internal temperature (raw egg) is measured to be 7.2oC. Corrective Action(s): Do not store any potentially hazardous foods in coolers until temperatures are maintained at 4oC or less. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Facility has both bleach sanitizer and Quats sanitizer. Bleach sanitizer in bucket at front had 0ppm chlorine in it. Corrective Action(s): Pick one chemicals only, do not mix chemicals. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Kitchen handsink has used equipment on sink, blocking access. Two pots are placed in front of sink also, blocking access. 2. Handsink in mid section has a box inside sink, blocking access. 3. Front handsink is blocked by a chair, and a bowl of herbs is in front of sink, blocking access. Corrective Action(s): Handwashing stations must be clear of all times for proper handwashing to occur. DO NOT block sinks. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Canned products are noted storing on floor. Corrective Action(s): Ensure all products are stored at least 6 inches above ground, to facilitate cleaning and for pest monitoring. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Backdoor is open at time of visit. Screen door is broken. Corrective Action(s): Backdoor must stay closed at all times, unless a fucntional screen door is in place. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher is broken at time of visit. Technician is waiting on a part before dishwasher can be fixed. Facility has been manually sanitizing dishware. 2. Cold water tap at kitchen handsink is not functional. No cold water is coming out. Staff indicated this has happened two weeks ago. 3. 2-door sliding cooler and domestic cooler are too warm. Corrective Action(s): 1. Dishwasher must be fixed sooner than later, no longer than 1 month. 2. Operator temporarily fixed cold water tap at kitchen handsink. Hot and cold running water are available. 3. Ensure coolers are adjusted or fixed so that temperatures are maintained at 4oC or less. 2. Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 3 staff on duty at time of visit, and none is FOODSAFE certified. Corrective Action(s): Ensure at least one staff on duty has FOODSAFE. Violation Score: 1

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

Comments

Health permit is posted Front: Mini fridge: 2.0oC Beverage cooler: 3.0oC Back: 2-door stand up cooler: 0.8oC Prep cooler: 0.0oC Domestic freezer: -15oC Stand up freezer: -13oC Ice-cream freezer: -19oC Chest freezer: -27oC Hot holding (sauce): over 60oC Hot and cold running water available Liquid handsoap is present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Quats sanitizer in spray bottles are noted in facility, and at least 200ppm is noted Note: Sauces are noted in tubs to cool. Tubs are 22 quarts deep. Ensure foods are cooled properly - 60oC to 20oC in 2 hours (no cover, stir often), and move to cooler 20oC to 4oC in 4 hours. Purchase ice wands to help with cooling. *No signature is required at this time.