INSPECTION REPORT Health Protection TSTY-AC7TFB

PREMISES NAME Pasta Vino Trattoria & Bar		Tel: (604) 542-5989 Fax:
PREMISES ADDRESS 950 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE July 25, 2016	TIME SPENT 1.8 hours
OPERATOR (Person in Charge) Freida Paterson		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic butter and chicken stock had been left out at room temperature after the lunch rush. Internal temperature of small containers measured at 22.5 C. Corrective Action(s): Moved to coolers. Ensure these items are either held hot or cold - do not leave at room temperature unless they will be used within 2 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Significant amount of pink mildew observed inside ice machine. Corrective Action(s): Parts in direct water contact cleaned during inspection. Ensure machine is given a full cleaning (according to manufaturer's directions) within the next two days. Ensure machine is maintained according to these directions in order to prevent growth of mildew. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. No soap was available at the hand sink in the bar area. 2. Plates were stacked directly under the soap dispenser in the pizza prep area. Corrective Action(s): 1. Temporary squeeze bottle placed by sink during inspection. Ensure a soap dispenser or pump bottle is added by the end of this week (29th July 2016). 2. Plates moved. Ensure nothing is kept directly under the dispenser - drip contamination risk exists. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Large number of fruit flies observed in area near dish pit and around bar. Corrective Action(s): Have professional pest control assess and start treatment for this issue by tomorrow (26th July 2016). Remove any food/juice/sugary residue from floors and equipment in these areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Latex gloves were in use for food handling. Corrective Action(s): Use only nitrile, poly or vinyl gloves (available on site) from this point on. Do not use latex for handling food, as this may trigger reactions in customers with latex sensitivities. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in line cooler beside ice cream freezer is broken. Corrective Action(s): Replace thermometer by tomorrow (26th July 2016). Violation Score: 1

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

Comments

*General sanitation satisfactory. *Tools and utensils generally stored in clean condition. Ensure increased attention is paid to cleaning of grater disc for mixer. *All cooler and freezer temperatures satisfactory. Coolers and freezers equipped with thermometers (see violations section). *Organization of raw and ready-to-eat foods satisfactory in coolers. *Quats sanitizer available at 400ppm (suitability of concentration to be checked via MSDS). *Low-temperature dishwasher provided a final sanitizing rinse containing 50ppm chlorine. *Glass washer provided approximately 25ppm iodine in final rinse. *Hand sinks equipped with warm water, liquid soap and paper towels (see violations section). Washrooms maintained in clean condition. *Dry storage maintained in tidy condition. Scoops are kept out of bulk food items. *Discussed holding of shellfish tags for a minimum of 90 days with staff on site. *Note: discussed cooling practices with staff on site. Ensure large-volume items are split into small containers or trays, or are rapidly cooled using an ice bath or ice wands. Do not cool food in large buckets, as it may not meet the 6-hour cooling temperature guideline. *Note: some cleaning of dust, flour and debris is required behind and under line cooler beside pizza oven. Ensure this area is cleaned up by tomorrow (26th July 2016). *Note: automatic wine dispenser unit appears to have a sanitizing chemical feed. Staff on site during inspection were not aware of operational procedures. Chemical container was almost empty at time of inspection. Ensure this is replaced, and the unit is operated and cleaned according to manufacturer's instructions.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AC7TFB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment