INSPECTION REPORT Health Protection 244620

PREMISES NAME Basil Pasta Bar		Tel: Fax:
PREMISES ADDRESS 4091 Kingsway Burnaby, BC V5H 1Y9		INSPECTION DATE May 31, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sefi Domb		NEXT INSPECTION DATE June 04, 2021
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Large pot of pasta sauce on counter was cooling for about 1 hour. Internal temperature measured 76 deg.C. No ice bath was made nor were ice wands being used as per food safety plan. - Large container of alfredo sauce stored under counter had surface temperature of 46 deg.C. Staff informed it had been cooling for 1 hour. Corrective action: please ensure all cooked foods meant for cold storage are adequately cooled according to food safety plan. Cooling begins as soon as food is removed from cooking temperature. --> Cool sauces using ice bath or ice wand immediately. Food must reach 20 deg.C before cold storage in fridge. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut and prepped mushrooms stored in tray next to stove. Measured 16 deg.C. Corrective action: once cut, mushrooms and other vegetables become potentially hazardous and must be kept in cold storage. Smaller portions may be taken out for immediate use only, to be used within 2 hours. --> Move mushrooms into prep cooler. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Bread knoves do not get sanitized after cleaned by hand. - Bleach solution for food contact surfaces measured > 200ppm chlorine. Test strips "bleached out". Corrective actions: - All utensils must be properly sanitized after every use. If manually washing, items must be submerged in sanitizing solution (100ppm chlorine) for 2 minutes then air dry. Otherwise, use dishwasher. - Sanitizing solutions must be 100ppm chlorine. Verify with test strips on site. --> Diluted on the spot to 100 - 200ppm. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Soap dispenser unable to dispense soap for handsink by dry storage - Back handsink by dishpit was obstructed by sauce containers at the start of inspection. Corrective actions: - ensure all handsinks are supplied with warm water, liquid soap and paper towels. Repair dispenser. - All handsinks must be available for use/handwashing at all times. No obstructions in or around handsinks, and do not use for anything other than handwashing. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Opened can of coconut milk stored in prep cooler - Pesto sauce in prep cooler left uncovered. Corrective action: - transfer leftover coconut milk into a food grade container. - Ensure all stored food items are covered to protect from contamination. Cover the pesto sauce with lid. Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door and screen door were both kept open during the inspection. Corrective action: doors must remain closed when not in use, this will prevent the entry of pests. - Use only the screen door if ventilation is required. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris noted under dishpit area, dry storage area, and center prep table. (onion skins, sauce splatter) Corrective action: ensure the premise is free of food debris to avoid attracting pests. Thoroughly clean noted areas in a regular basis/as necessary. Corrective Action(s): Violation Score: 3

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

Comments

This inspection done by an EHO student. Routine - Beverage cooler 6 deg.C (beverages only, no PHFs) - Dessert cooler: 4 deg.C - 2 door sliding cooler: 4.9 deg.C - Stand up 2 door cooler: 3 deg.C - Domestic fridge: 5 deg.C (whole vegetables only); freezer portion: -13 deg.C - Prep cooler: 3 deg.C, insert level: 5 deg.C * Reminded to staff: do not fill inserts too full, will be difficult to maintain internal temp. of 4 deg.C or colder. - Dishwasher reached final rinse temp. of 79 deg.C at the plate. - Temperature logs for coolers/freezers kept - Hot held sauces: 64 deg.C - Overall storage/organization of food items satisfactory. - No signs of pests at time of inspection. - Overall condition of grease panels and vent hood satisfactory COVID-19 controls: - COVID signage posted (max occupancy, mask signage) - Plexiglass at cashier - All staff are masked. - Dine-in is available - ensure seated guests can remain 2m apart. - COVID-19 safety plan on site for review.