INSPECTION REPORT Health Protection CTIN-AWWQKU

PREMISES NAME Da Mario		Tel: (604) 294-1121 Fax:
PREMISES ADDRESS 5601 Hastings St Burnaby, BC V5B 1R5		INSPECTION DATE March 16, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 27, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop in the bar area was stored by the sink where there was a wiping cloth as well. Corrective Action(s): Clean and sanitize the scoop and ensure to keep ice scoop in a container such as a glass as directed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A large gap (4-6 inches) under the door of furnace room identified. Mice activity noted in furnace room and traps set up. Owner says that previous owner informed him to keep the gap there to allow air exchange. Corrective Action(s): Please consult with furnace company to determine if sealing the door gap will be safe, as this is one of the entry points for mice into the kitchen. Also consult with Pest Control Company as well. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # CTIN-AWMRRN of Mar-07-2018 Adequate handwashing stations not available for employees [s. 21(4)] (No paper towel at two compartment sinks in the kitchen. No soap in the sink adjacent to cooking line. One bucket of water stored in prep sink and owner says he uses it to wash hands when he has flour on his hands.)

Comments

Handwash station in the kitchen had soap and paper towel; sink by cooking area has pump soap and single use napkins available to dry hands, no bucket of water in the sink. Meat slicer and ice machine cleaned, please ensure to maintain sanitation for these equipment more regularly and thoroughly. Meat slicer should be cleaned and sanitized after use if not at least every 4 hours; ice machine should be cleaned every 6 months by professional company and regular maintenance by staff. Mice droppings have reduced in the kitchen, office, back area and bar area. Some activity still noted in all the noted areas but traps have been setup by "The Pest Detective"; service report collected onsite. A second visit is due next week to identify entry points. Door sweep added in the back door. Water spill removed under two compartment sinks. Floor tiles to be replaced in the near future. 100-200ppm bleach sanitizer available in the kitchen and bar area. *Second follow up inspection to determine mice activity and to verify sealing of access points. Please retain all service reports for review.