INSPECTION REPORT Health Protection RSHA-BH6RPG

PREMISES NAME Petra's by L'Aromas		Tel: (604) 943-0469 Fax:
PREMISES ADDRESS 1200 56th St Delta, BC V4L 2A4		INSPECTION DATE October 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eric Murphy		NEXT INSPECTION DATE October 30, 2019
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Storage containers: Opened storage containers noted on the ground, below and under shelves. Corrective Action(s): All opened storage containers, noted on the ground, are to be discarded asap. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodents/rodent droppings noted throughout facility. Corrective Action(s): Certified Pest Control company is required to perform rodent control measures. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Rodent droppings/food debris noted behind/under equipment, shelving, etc. Corrective Action(s): Clean and organize entire facility, including storage shelves and storage rooms. Pull all items away from the walls - clean behind and under all equipment/shelves. Violation Score: 9

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

Comments

- Temperature Control: Temperature gauges are to be securely fasted inside all refrigeration units, for staff monitoring. - Wiping cloth storage: 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. - Staff Hygiene: Discussed. Wash hands: - Before handling food - After using the toilet - When hands are dirty - After touching soiled items such as dirty plates or garbage. - Food Storage: - Stock rotation and product inspection is to be conducted daily. An effort is required to keep all products stored in upper shelves, in covered food grade containers. Any tampered or damaged food items are to be removed immediately and are not to be sold for human consumption. - Pest Control: Certified Pest control reports are to be kept on site for reference. - Structurally: To prevent pests from entering the food premises.Follow these points: - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors Pest access points must be located and eliminated. - Sanitation: To prevent pests from hiding or breeding in the premises. Clean all shelves and floors routinely, especially underneath and behind all equipment. Cleaning schedules are required to be established on site and followed. Food premises which have become infested must be thoroughly cleaned to eliminate pest harbourages. Surfaces contaminated by pests must be cleaned and sanitized to destroy pathogens which might be present and which might contaminate foods. - Documentation: a) To verify that appropriate pest control measures have been undertaken, all aspects of pest control operations must be documented and monitored. b) Documentation should include: i) the name of the pest control operator responsible; ii) the chemicals used for pest control (with the concentrations applied); iii) the procedures and methods used; iv) the frequency of application; and v) records of inspection and monitoring. Reports are to be kept on site for review.