INSPECTION REPORT Health Protection KKIM-CLNR2G

PREMISES NAME Anton's Pasta		Tel: (604) 299-6636 Fax: (604) 299-6881
PREMISES ADDRESS 4260 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE November 30, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Frank Leone		NEXT INSPECTION DATE December 07, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Food debris observed on meat slicer that has been put away after cleaning. Corrective Action(s): - The blade part looks clean but the debris is observed in crevices around the blade. Ensure every part of the machine gets cleaned and sanitized after use. Slicer was cleaned at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Fruit flies observed throughout the kitchen. - Rodent droppings observed in the storage room (outside). Corrective Action(s): - Ensure to remove water and food source. Do not leave dirty/wet wipes over night. Ensure dishwashing area is cleaned and excess water around the area is wiped up before closing. - Remove droppings in the storage room (floor). Wipe the area with bleach sanitizer (mix 1 part bleach with 50 parts water). Date to be corrected by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grease build up observed underneath the counters and cook line at the pasta bar. - Some missed spots observed for cleaning around the pasta machine by the wall. - Debris build up observed on shelving racks around the dishwashing area. Corrective Action(s): - Clean the areas noted above. Ensure cleaning is done thoroughly - including hard-to-reach areas. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Observed one prep cooler (by the cake display cooler) measured at 8C ambient. Garnishes stored on top were being measured around 12- 14C. Corrective Action(s): - Staff stated these garnishes are used up very fast (within 2 hrs). DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD (prepared pasta, egg, sauce etc.) in this cooler until the cooler is repaired. A cooler should be able to maintain ambient temperature of 4C or below. Service/repair the cooler. Date to be corrected by: Dec 7, 2022 Violation Score: 9

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

Comments

- All handsinks are fully equipped. - All coolers (except the garnish cooler) measured at 4C or below. - All freezers measured in the range of -2C to - 13C. - Hot held sauces measured at 60C or above. - QUAT sanitizer available in buckets/spray bottles measured at 200ppm. - Low temperature dishwasher reached 60C and measured 50ppm chlorine from the final rinse water. - Ventilation hood panels in sanitary condition. - Prepared sauces/ pastas are dated & labelled. - Ice machine in sanitary condition. Scooper stored by the holder. - Weekly pest control service by Gilpins Pest Control - the most recent report from Nov 18, 2022 indicates that there are no feeding observed from the interior stations. ***DO NOT use baits for interior traps. Minor activity observed for flies; follow corrective actions mentioned above to reduce their activity. *Ensure to following proper cooling procedure. Food items should be cooled down to 60C to 20C within 2 hours and 20C to 4C or below within 4 hours. Do not leave pasta sauces that are cooling at room temperature for more than 2 hours at which they should be moved to the cooler. If this cooling requirement is not met within time limits, use active cooling methods (shallower/smaller inserts, ice bath/wands etc) *Ensure clean in place method is used for the large sauce machine and pasta machine. They should be washed, rinsed AND sanitized after use.