INSPECTION REPORT Health Protection RSHA-CBFSD8

PREMISES NAME Sharkey's Seafood Bar & Grille		Tel: (604) 946-7793 Fax: (604) 946-7042
PREMISES ADDRESS 4935 Chisholm St Delta, BC V4K 2K6		INSPECTION DATE February 8, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Andrea Frustaci		NEXT INSPECTION DATE February 11, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Mechanical Dishwasher: Not functioning properly. Corrective Action(s): Service/adjust asap. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Bar handsink: Hot water is not being provided. Corrective Action(s): Service/adjust asap. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Storage containers require proper fitting lids. "Home made" containers noted being used. Corrective Action(s): Ensure all food/ingredients are being stored in covered, food grade containers. Utensils are not to be stored inside of food containers. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required to be conducted. - Mechanical Dishwasher: Refer to Violation Notes. - Bar Glasswasher: Not tested this date. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - salad tongs/bowels, etc.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage shelving) - Wiping cloth storage (Bleach): Too Storng - adjusted. - - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Cool Down procedures discussed. Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: Using a shallow container. Dividing into smaller portions. Using an ice bath or ice wand. Stirring frequently. Use of ice discussed. Limit the amount of food items stored in ice. ie: Small quantities - quick turnover. All food items are to be stored in covered, food grade containers. - Sanitary Facilities: Refer to Violation Notes. - Chemical Storage: To be stored in designated areas. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Effort is to be made to remove all unwanted/unused items. - Structurally: Continue efforts to repair/replace deteriorating surfaces. - Pest Control: A certified Pest Control program is being conducted on site. Pest monitoring devices chequed this date - no signs noted. - Garbage, Recycling, Composting and Oil Disposal: Enusre all items are being stored in covered, food grade containers. - Meat slicer cleaning and disinfection: Reviewed. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff is to be on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided.