Pasta Fresca Inspection Results

Inspection Results - Posted for one year

Aug. 9, 2017
Routine Inspection

Not in Compliance
Food preparation surfaces are properly constructed
All surfaces including cutting boards that are used to prepare food must be made of a readily cleanable and non-absorbent material.
Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

April 11, 2017
Routine Inspection

Not in Compliance
Handwashing sink required in each food preparation area
Each food preparation area must have a designated hand wash sink that is supplied with liquid soap in a dispenser, single service/paper towels and hot and cold running water.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Employees wash hands before and after handling food
Food Handlers must wash their hands between tasks (e.g. commencing work, handling food, using the washroom, smoking, cleaning etc).
Not in Compliance
Hot foods are maintained at 60C or higher
All hazardous foods once cooked or reheated to be held at a minimum temperature of 60 degrees C (140 degrees F) or higher.
Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Product Seized & Destroyed
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Nov. 24, 2016
Routine Inspection

Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Food is re-heated to appropriate original cooking temperatures within two hours
All cooked hazardous foods must be re-heated to their minimum internal cooking temperature in 2 hours or less.
Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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