INSPECTION REPORT Health Protection JELR-CNTVRG

PREMISES NAME Petra's by L'Aromas		Tel: (604) 943-0409 Fax:
PREMISES ADDRESS 1200 56th St Delta, BC V4L 2A4		INSPECTION DATE February 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eric Murphy		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There were no paper towels in dispenser or at hand sink in main kitchen. Corrective Action(s): Paper towels were provided in dispenser during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some evidence of mice (droppings on floor and activity in monitoring trap). Pest control monitoring and general cleaning has improved from past inspections. Premises is now better organized. Corrective Action(s): Continue to follow your pest control plan (keep food in pest proof bins, clean and sanitize surfaces at start of day and throughout day, monitor for pests, and follow advice of your pest control expert including sealing any gaps or holes where pests may enter). Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some mouse droppings noted on floor in corners and in hard to reach areas. There is grease buildup on wall behind cooking equipment. Corrective Action(s): Follow your routine cleaning schedule. Increase frequency for cleaning wall in main kitchen. Contact Fraser Health with update on wall surface. Violation Score: 9

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

Comments

Coolers are at 4C/ 40F or colder with the exception of small bar cooler (44F) which is used only for short term storage (<2 hrs) of a small amount of milk. Hot holding - soup and au jus - food is at 60C/ 140F or hotter - good. Temperature records are being kept electronically and daily - good. Be aware of ingredient information. Food safety plans - electronic - ensure these have corrective actions. Kitchen Manager advises has Food Safe Level 1 (<5 years old). Staff on site has food safety training certificate - expires 2027 - good. Hand sink in main kitchen - see above. Food handlers also wear disposable gloves. Hand washing sink in front server area and in staff washroom - has hot/cold water, liquid soap, and paper towels. Sanitizer - Quats is made fresh daily - 200-400ppm quats detected as per label. Ensure staff are aware of required dilution as per label. Tongs/utensils used on line go through dishwasher every 2 hours (as per manager). Commercial dishwasher has a final hot water sanitizing rinse (82C/ 180F show on temperature gauge and temperature test strip changed colour after running through machine) - good. Sanitation plan - post signs if that would be helpful re dishwasher temp and quats sanitizer. Cleaning schedule is available on computer - update as needed. General cleaning is ok. See above re floor and wall. Pest control - contract and monitoring is in place and has improved since previous inspection - see above. Copy of this report to be emailed to operator. Inspection carried out with manager.