INSPECTION REPORT Health Protection JELR-CZRUS2

PREMISES NAME Petra's by L'Aromas		Tel: (604) 943-0409 Fax:
PREMISES ADDRESS 1200 56th St Delta, BC V4L 2A4		INSPECTION DATE January 23, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eric Murphy		NEXT INSPECTION DATE 3 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): Hand washing station for front service area staff has hot water only at one faucet and cold water only at second sink faucet. This makes it difficult for staff to wash hands properly. Corrective Action(s): Repair faucets so they supply hot and cold water that can be blended to 38C to make it easier for staff to wash hands. In meantime, workers can use the main kitchen hand sink (not washroom hand sink) to wash hands before handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease on walls and debris/food build up on floor in corners. Ice machine lid and ceiling requires cleaning and sanitizing. Corrective Action(s): Thoroughly deep clean the kitchen (walls, floor, ceiling) and follow a written, routine cleaning schedule. Routinely clean and sanitize ice machine. Add to cleaning schedule. Improve lighting to facilitate cleaning. All surfaces to be in good condition, impervious to moisture, and easy to clean. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Repair faucets at double sink in server area so that they both have hot and cold water. Finish installation of mechanical exhaust above cooking equipment and obtain all other required approvals. Submit updated floor plan showing all sinks and equipment locations. Violation Score: 3

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

Comments

Coolers - at 40F or colder. Hot holding (soup) - 140F or hotter. Freezers - ok. Soup cooling - reviewed procedures. Using ice water bath to cool. **Note critical cooling temperatures are 140F to 68F in 2 hours or less and 68 - 40F in 4 hours or less. Produce - some is pre-washed and ready to eat. Some produce is washed on site in sanitized sink and stored in sanitized pan. Washing produce is done in early morning - as per Manager. Manager on site today has a valid Food Safe level 1 (or equivalent) certificate and states temperatures are kept and recorded electronically daily. Hand washing stations in main kitchen and staff washrooms have hot/cold water, liquid soap, and paper towels. See above re hand washing in front server area. **Quats sanitizer is at 400ppm or higher. Follow directions on label and if used on food contact surfaces, use at 200-400ppm (corrected to 400ppm). Ice machine - see above. Commercial dishwasher has a hot water final sanitizing rinse (160F reached inside of machine and 180F to be reached on final rinse temperature gauge). Cleaning: Deep cleaning required - see above. Painting - some of ceiling has been painted - good. Finish cleaning. Walls around grill - stainless steel installed. Commercial mechanical exhaust - has been partially installed. ***Complete installation with required inspections and submit amended kitchen floor plan to Fraser Health for our file. This is to be completed as soon as possible. Pest control - Continue to follow a pest management plan that includes cleaning, monitoring for pests, licenced pest control, and sealing entrances where pests may enter. **Provide a copy of your latest report from licenced pest control. Inspection carried out with site manager. Copy of report to be emailed to manager and to operator.