INSPECTION REPORT Health Protection RSHA-D3BPHH

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 March 13, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andrea Frustaci		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted along edges/walls - below and under equipment, upper prep shelving, etc. Corrective Action(s): Clean below/under equipment/shelves - along walls, upper prep lines, etc. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Continue efforts to keep all surfaces in good repair. Older facility. Corrective Action(s): Violation Score: 1

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

Comments

Notes: - Temperature Control: Monitoring is required to be conducted. No concerns noted this date. Temperature gauges are required to be kept (securely fastened/easily readable) inside ALL refrigeratuiion units. - Mechanical Dishwasher: High Temp: No concerns. - 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): - 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. - Bar Glasswasher: (chlorine) Monitor concentration levels! Ensure all staff are trained. - Food Storage: - Continue efforts to ensure all food items are being stored in covered, food grade containers. - 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. - Sanitary Facilities: Acceptable. - Chemical Storage: To be kept separated from food items. - Staff Illness/Hygiene: Discussed. - Sanitation: Refer to Violation Notes. - 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. Upgrades to cooler shelving noted! - Pest Control: A certified Pest Control program is being conducted on site. Pest control reports are to be kept onsite. Monitoring stations are required to be checked. Recommendations by the service provider are to be reviewed. - Garbage, Recycling, Composting and Oil Disposal: Ensure 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. - Seafood shellfish tags: Approved sources noted. To be kept on site for 90 days. - No Raw Oyster sales.