Anton's Pasta
4260 Hastings St, Burnaby · Restaurant
20 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Flies observed in kitchen. Sticky straps hung on the ceiling. Professional pest control company contracted.
- Corrective Action(s): Continue to monitor the situation. Ensure all surfaces (i.e. floors/equipment/handles/prep surfaces etc.) free of food debris/water at the end of the day.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Seafood stored in top inserts had internal temperature ranging in between 7~8.7'C.
- Corrective Action(s): Ensure to have the temperature monitored every 2 hours. Any cold potentially hazardous food stored above 4'C for more than 2 hours must be discarded. Ensure to have the lids closed after lunch rush.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 4 sanitizer buckets/spray bottles had 0ppm Quat measured at this time. Dispenser was not dispensing Quat. 200ppm Quat was manually prepared at this time. Staff was advised to have all prep surfaces sanitized using the solution.
- Corrective Action(s): It is critical that all food prep surfaces are sanitized after each possible contamination and every 2 hours during operation. Obtain Quat test strips from the supplier and check the concentration of the sanitizer solution on a regular basis.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Ceiling panels in the liquor storage room have been moved out of place after some mechanical work.
- Corrective Action(s): Ensure all ceiling panels or any movable parts that have been moved during mechanical/service work is put back into place after the work is done. Gaps in the ceiling could be potential rodent entry points.
- Date to be corrected by: 1 week
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning is required in the following areas:
- > Liquor storage room: broken glass debris in hard to reach areas
- > Cook line: hard to reach areas (corners, under prep tables)
- > Outdoor storage shed on the customer washroom side: rodent droppings
- Corrective Action(s): Clean and sanitize as per your sanitation plan. Ensure hard to reach areas are addressed at least once a week.
- Date to be corrected by: 1 week
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Inserts of raw chicken stored in walk-in cooler were not covered.
- Corrective Action(s): Ensure all stored food items are covered to protect from contamination and cross-contamination. Staff obtained proper lids for inserts at time of inspection.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed in the following areas:
- > Outside storage rooms - one with the blue door and BC hydro logo, and the one on opposite end outside of the customer washrooms.
- > Liquor storage room, on either side of the door frame on the inside of the room.
- Corrective Action(s): Remove droppings, clean and sanitize the areas with a strong bleach solution. Maintaining a sanitary environment will help to monitor for rodent activity and identify if droppings are old or new.
- Date to be corrected by: March 13, 2024.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Cleaning is required for the ceiling panels and frames directly above the far right side of the dishpit where the handsink is. Appears to be staining from condensation or dirt expelled from the vent. There is a potential for direct physical contamination of prepared foods.
- Corrective Action(s): Clean the ceiling. Ensure all surfaces (walls, floors and ceilings) are maintained in a sanitary condition. Surfaces should be smooth, non-pourous and easily cleaned.
- Replace the ceiling panels and surrounding frames if necessary.
- Date to be corrected by: March 13, 2024.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Violation is pending from routine inspection. Cleaning which was completed was not sufficient.
- - Accumulation of debris, grime and food residue noted in the following areas:
- - under front line coolers
- - under cook line and prep table where handsink is located
- - under prep table (along wall) in back food preparation area
- - Caulking/sealant adjacent to handsink has mold/mildew on it.
- Corrective Action(s): Thoroughly clean above noted areas to remove all debris, grime and food residue. Ensure this is part of the regular cleaning schedule and the frequency and detail of cleaning is adequate to prevent any accumulation.
- - Replace caulking adjacent to handsink.
- To be corrected by: 30-Jun-2023
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: - Floor finish in front food preparation area is degrading with noted crevices where food debris can collect. Floors must be kept in good repair and be smooth, durable, impervious and easily cleanable.
- Corrective Action(s): - Flooring requires repair or refinishing so that it is maintained in good repair with a smooth, durable, impervious and easily cleanable finish. To be corrected by: 20-Sept-2023
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: - No staff on duty have valid Foodsafe level 1 (or equivalent) certificate.
- Foodsafe requirement: Operator must have Foodsafe level 1 (or equivalent) and in the Operator's absence, at least one staff on duty must have Foodsafe level 1 (or equivalent)
- Corrective Action(s): - Ensure an adequate number of staff have completed Foodsafe level 1 (or equivalent) to ensure requirement is met.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): - Wiping cloth used to wipe cutting board was not used with sanitizer.
- - Knife used to cut food (non-phf) was wiped with same cloth.
- - The above practices can transfer contamination.
- Corrective Action(s): - Keep in use wiping cloths in sanitizer solution to prevent microbial growth and contamination of surfaces when wiping. Ensure in use food contact surfaces and utensils are cleaned and sanitized at least every 4 hours or more frequently if they've become contaminated. (eg. after use with raw animal origin product prior to using with ready to eat foods)
- - Corrective action taken at time of inspection: > Kitchen Manager reviewed with staff at time of inspection.
- > Knife was washed and sanitized in dishwasher
- > In use wiping cloths were put in sanitizer soluton
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: - Accumulation of debris, grime and food residue noted in the following areas:
- - under front line coolers
- - under cook line
- - under prep table (along wall) in back food preparation area
- - Grime/residue noted on wall adjacent to handsink in front food preparation area
- - Caulking/sealant adjacent to handsink has mold/mildew on it.
- Corrective Action(s): - Thoroughly clean above noted areas to remove all debris, grime and food residue. Ensure this is part of the regular cleaning schedule and the frequency and detail of cleaning is adequate to prevent any accumulation.
- - Replace caulking adjacent to handsink.
- To be corrected by: 27-Jun-2023
- Violation Score: 9
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: - Floor finish in front food preparation area is degrading with noted crevices where food debris can collect. Floors must be kept in good repair and be smooth, durable, impervious and easily cleanable.
- Corrective Action(s): - Flooring requires repair or refinishing so that it is maintained in good repair with a smooth, durable, impervious and easily cleanable finish. To be corrected by: 3 months
- Violation Score: 1
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: - No staff on duty have valid Foodsafe level 1 (or equivalent) certificate. Kitchen Manager has completed Foodsafe level; however, certificate has expired.
- Foodsafe requirement: Operator must have Foodsafe level 1 (or equivalent) and in the Operator's absence, at least one staff on duty must have Foodsafe level 1 (or equivalent)
- Corrective Action(s): - Ensure an adequate number of staff have a valid Foodsafe level 1 (or equivalent) certificate to ensure the above requirement is met.
- - Kitchen Manager reported he will complete course - provide confirmation of completion to EHO.
- Violation Score: 1
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- - Prep cooler temperature has been lowered by a technician according to the operator. The internal food temperature is probed at 6.5C - 7C during busy hour. The top section where garnishes are stored does not feel cold enough to touch and is reading at 12-14C with infrared thermometer.
- Corrective Action(s):
- - Observed the cooler fan cover is heavily soiled. Clean the cooler fan to see if the cold air circulation is improved (Dismantling of the whole fan unit is required). Consider removing the pans on the top drawer to allow air circulation to the top inserts. Do not store any potentially hazardous food items until it is verified that cooler temperature is maintained at 4C or below. Operator to call the technician again to further lower the temperature as needed - ensure the top section temperature is maintained at 4C or below as well.
- Date to be corrected by: Dec 9, 2022
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Routine Inspection
2 infractions
- 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
- 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
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION):
- - Meatballs in metal container located at the left top corner of the sandwhich prep cooler probed at 13.9C. Staff stated it was placed there from cooler approx. 2 hours ago from walk-in cooler. There is no issue with the temperature in walk-in cooler.
- Corrective Action(s):
- - Ensure all potentially hazardous foods are stored at 4C or below. It is possible that the meatballs was not transferred from the walk-in cooler to the prep cooler in timely manner, as there was no issue with temperature in the adjacent insert units and the prep cooler itself. Closely monitor the temperature of the food in the left top corner of the prep cooler. If it is incapable of maintaining the held food at 4C or below, repair the unit. Meatballs were discarded at the time of inspection.
- Date to be corrected by: Immediately.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION):
- - Containter of raw chicken placed above the ready-to-eat package of smoked salmon in walk-in cooler.
- Corrective Action(s):
- - Ensure all raw protein products are placed below RTE products to prevent contamination.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation:
- - Mould and dust build up observed on the dishwasher unit. Rusty stains on the interior surface.
- - Build up of debris and spices in the dry storage room (back kitchen).
- - Water pooling and debris build up observed in the hard-to-reach spots in the dishwashing area.
- - Rodent droppings observed in the exterior dry storage rooms (2).
- - Mini fan used for pasta machine observed with dust & flour build up.
- Corrective Action(s):
- - Clean the areas noted above. Remove droppings in the dry storage rooms. Clean the dishwasher unit on regular basis to prevent staining and dust build up.
- Date to be corrected by: Immediately.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
1 infraction
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Noted hand wash station in the kitchen being blocked by large kettle when sauces are being made.
- Corrective Action(s): Ensure large kettle is situated/orientated so it does not block/obstruct access to the only hand sink in the kitchen when sauces are being made.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in any of the containers with cloths submerged in the food preparation areas. No sanitizer detected at the source dispenser either.
- Corrective Action(s): Have source dispenser fixed so it is capable of dispensing sanitizer at the appropriate concentration. In the interim, staff are to manually mix the sanitizer as per the instructions on the bottle to obtain 200ppm. Use test strips to verify concentration of sanitizer solution. Operator had called the sanitizer technician at time of inspection.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Roll of paper towel at the bar area was stored on the side counter (not near the hand wash station) and was not in the holder.
- Corrective Action(s): Ensure paper towel is always available in the dispenser.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): A) Noted 6 baguettes stored uncovered without a container on top of the dry food containers in the dry storage.
- B) Scoop for ice at the bar was stored inside the ice.
- Corrective Action(s): A) Ensure all foods are protected from contamination. Keep all foods covered and in appropriate containers.
- B) Keep scoop for ice stored outside of the ice in a separate container.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation (CORRECTED DURING INSPECTION): Noted door to outside dry storage was open at time of inspection. Only prepackaged non perishable foods (ie. canned pop..etc) stored in this area.
- Corrective Action(s): Keep door to dry storage closed at all times.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in the kitchen quat containers. Staff changed sanitizer at time of inspection.
- Corrective Action(s): Ensure quat sanitizer is changed as needed in order to maintain minimum 200ppm.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): No sanitizer was available on cookline during food prep. Did not detect any sanitizer in solution at the bar area. No concerns with sanitizer in bucket in back kitchen area and at the source dispenser.
- Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Noted staff member using hand wash station beside cookline to make an ice bath for the rice.
- Corrective Action(s): Ensure hand wash stations are accessible at all times. Use the food prep sink in the kitchen for making ice baths.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Slight staining of mildew noted inside ice machine. Did not detect any quat sanitize in container with cloths submerged in the bar area.
- Corrective Action(s): Discard ice and thoroughly wash and sanitize ice machine. Ensure sanitizer is changed frequently to ensure minimum required concentration is maintained.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Hand wash station in kitchen area had a jug in it at time of inspection. The large kettle used to make tomato sauce was also pushed beside hand sink making access to it very tight. Soap dispenser at bar area was blocked by a board that was installed to hold a container for bottle caps.
- Corrective Action(s): Do not place anything in hand sinks. Keep all hand wash stations unobstructed and fully accessible at all times. Staff placed soap in a pump style dispenser at the bar hand sink at time of inspection.
- Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation (CORRECTED DURING INSPECTION): Garbage bag was used to cover bulk food bin.
- Corrective Action(s): Do not use garbage bags to cover food equipment as they contain non food grade chemicals.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]