Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BHDQZB
PREMISES NAME
Pasta Vino Trattoria & Bar		Tel: (604) 542-5989
Fax:
PREMISES ADDRESS
950 - 15355 24th Ave
Surrey, BC V4A 2H9		INSPECTION DATE
October 28, 2019		TIME SPENT
1.33 hours
OPERATOR (Person in Charge)
Freida Paterson		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine inspection conducted:

- Walk in cooler (kitchen) at 3 degrees C
- Walk in cooler (bar) at 3 degree C
- Left preparation cooler at 2 degrees C (above) and 3 to 4 degrees C (drawers)
- Right preparation cooler at 4 degrees C (above and below)
- Preparation cooler (near ice cream) at 4 degrees C (above) and 3 degrees C (below)
- Pizza station preparation cooler at 5 degrees C* (above) and 3 degrees C (below)
- Small server station cooler at 4 degrees C
- Bar under counter cooler at 1 degree C
- Walk in freezer at -19 degrees C
- Ice cream freezer at -16 degrees C
- No hot holding at time of inspection
- Food is covered and properly organized (raw vs. ready-to-eat)
- Probe thermometer is available on site for internal temperature checks
- Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Equipment/utensils in clean condition (e.g. deli slicer)
- Quaternary ammonium compounds (quats) available in labeled bottles at 200 ppm
- Low temperature dishwasher measured 53 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface
- Bar glass washer measured 55 degrees C and 12.5 ppm iodine (required: 12.5 to 25 ppm iodine)
- Shellfish tags available. It was stated shellfish tags are kept for 6 months (required: minimum 90 days)
- Staff washroom sink adequately supplied
- No signs of pest activity at time of inspection
*Monitor and adjust as needed to maintain 4 degrees C or less