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Casa Del Pane Italian Bakery & Deli

242 Newport Dr, Port Moody · Restaurant

Official record from Fraser Health →

Inspection summary

Casa Del Pane Italian Bakery & Deli has been inspected 26 times by Fraser Health Authority since December 13, 2011. The most recent inspection, on May 15, 2026, found no infractions.

17 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on August 21, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on June 22, 2021. For example: 304 - Premises not free of pests [s. 26(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 4, 2019. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 21, 2019. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 4, 2019. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

26 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not prepared or on site or used
      • Corrective Action(s): Have sanitizer prepared whenever open and use all day long
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation in back area is in poor condition
      • Corrective Action(s): Please clean and sanitize back area including perimeters, walls, equipment, bins, surfaces, handles, coolers
      • Violation Score: 9
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Employees observed using cloth towels to wipe hands
      • Corrective Action(s): Ensure only paper towels are used to wipe hands
      • Violation Score: 9
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor mice droppings on site, general sanitation throughout facility needs minor attention
      • Corrective Action(s): Please clean and sanitize all perimeters, under equipment shelves, stairs and upstairs including walk in cooler, remove droppings daily.
      • Violation Score: 9
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dirty dishware noted in both dishwashing sink- proper manual dishwashing is not being followed. Repeated critical violation
      • -As communicated before facility lacks the minimum 3 compartment sink for manual dishwashing. It has a two compartment sink which is not adequate for the current dishwashing demands of the facility
      • Corrective Action(s): -Proper 4 steps of manual dishwashing to be followed as per provided dishwashing signs ( 2 comp and 3 comp dishwashing signs are provided to the operator)
      • -A proper set up for manual dishwashing ( minimum 3 compartment sink) is required. In the meantime submit an acceptable/practical process to ensure dirty dishware are being washed-rinsed-sanitized and air dry.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hand washing sink available in kitchen for staff to wash their hands, food production was in process at time of visit.
      • Corrective Action(s): -Install a hand washing sink in kitchen in the meantime at least one designated hand washing sink must be available for hand washing at all time. Failure to comply will result in next level of enforcement.
      • Violation Score: 15
  17. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: It appears proper 4 step manual dishwashing is not being followed: Dirty dishware were stored in all dishwashing sinks
      • Corrective Action(s): Have a dirty zone and store all dirty dishware in dirty zone, Follow the 4 steps of manual dishwashing:
      • 1. Wash- detergent , warm water
      • 2.Rinse- clean water
      • 3-Sanitize- soak in sanitizer for at least 2 minute
      • 4 Air dry in dish rack
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hand washing sink available in kitchen - no food production at time of visit
      • Corrective Action(s): Dirty dishware were stored in dishwashing sinks- this is a repeated violation and violation ticket will be considered
      • -Based on the submitted and accepted proposal while the facility is planning to renovate one of the dishwashing sink must be available for hand washing at all time during operation.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent dropping noted in several areas kitchen, under stairs, upstairs , behind equipment, under sink, around the corners, on shelving ...
      • Corrective Action(s): Clean and sanitize all surfaces
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Noted boxes and containers on the floor and stair.
      • Corrective Action(s): Organize and keep all products and food containers off of the floor ( at least 6'') to aid cleaning and monitoring for pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning of the whole facility require improvement, food debris, flour dust and crumps noted throughout
      • Corrective Action(s): Clean the whole facility including floor, behind and under all equipment, all food containers , stair going up, upstairs ...
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Water leak noted under dishwashing sinks- a bus pan is being used to collect dirty water
      • Corrective Action(s): Fix the pipe and remove the pan (rodent issues and leaking pipe??
      • Violation Score: 9
  18. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dishware are piled up in both 2 comp sink at time of visit indication of improper dishwashing
      • Corrective Action(s): -The 4 steps of dishwashing must be followed. wash-rinse-sanitize-air dry-
      • -Lack of proper dishwashing facility - minimum 3 compartment sink is required or install a commercial dishwasher with existing 2 compartment sink
      • -Submit a plan with time line to install proper dishwashing facility for the premises.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: No hand washing sink available in back kitchen area- the two compartment dishwashing sink full of dishware at time of visit
      • Corrective Action(s): -At least one sink (in the food preparation area/kitchen) must be available at all time for handwashing by staff in kitchen
      • -Install a hand sink- in the meantime make at least one of the 2 compartment sink available for handwashing during food prep
      • Violation Score: 5
  19. Routine Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open bags of flour observed in back area.
      • Corrective Action(s): Seal up bags to protect them from potential contamination.
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Open-face cooler in the front storing soft cheeses, meats, etc. at 9.2 - 12.4C (min/max probe thermometer). Tucked in flaps to keep the cold air inside. All potentially hazardous foods must be moved to a working cooler at less than or equal to 4C. Service technician called and will be in in 30 minutes to service the unit.
      • Corrective Action(s): Soft cheeses and meats are called "potentially hazardous foods" = capable of growing foodborne pathogens, and therefore must be maintained at less than or equal to 4 DEGREES CELSISUS to prevent growth. Ensure that coolers/freezers are monitored daily and that appropriate corrective action takes place.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two bleach sanitizer spray bottles, one in kitchen and one in front, were not labelled. Chemicals must be labelled to identify the contents.
      • **Correct by: immediately**
      • Corrective Action(s): Label all chemicals.
      • Violation Score: 3
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: No written temperature logs maintained. On previous inspection dated March 6, 2018, the inspector had noted this similar issue. A response was received that the staff would begin recording temperatures. Why is this not done?? Temperature records are important to ensure that all coolers/freezers are working at appropriate temperatures to prevent the growth of pathogens/germs in food. Coolers = </=4 C; freezers </= -18C. Inconsistencies are being found during this inspection with cooler temperature indicating a requirement to service them.
      • **Correct by: immediately**
      • Corrective Action(s): Begin recording cooler/freezer temperatures 2x/daily. Keep records on site for at least 2 weeks.
      • Violation Score: 3
  22. Routine Inspection

    0 infractions

  23. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Too much stuff some foods stored on the floor (bags dry goods)- too crowded storage area- possibility of harboring
      • Corrective Action(s): Organize and reduce the inventory or increase storage area (shelving etc)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor in production area require refinishing
      • Corrective Action(s): Refinish to aid cleaning.
      • Violation Score: 1
  24. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: The cooler covered with plastic curtains in the front area was at 7.8C. Potentially hazardous foods such as dairy products, eggs and pastes were stored.
      • Corrective Action(s): Ensure that the cooler is able to maintain foods at 4C or below at all times. If the unit is unable to maintain temperature as per the regulatory requirement, a door that can be shut shall be installed.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Observed some rodent droppings in the area where bags of flour were stored.
      • Corrective Action(s): Clean and sanitize the area where droppings are found.
      • Do not leave bags of flour open overnight.
      • Implement thorough cleaning of the floor especially where flour is stored at the end of each day.
      • De-clutter the area upstairs where cardboard boxes are kept.
      • Unused cardboard boxes shall be discarded more frequently to prevent cluttering.
      • Violation Score: 3
  25. Routine Inspection

    0 infractions

  26. Routine Inspection

    0 infractions

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