INSPECTION REPORT Health Protection RSHA-CPKM5T

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 3, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrea Frustaci		NEXT INSPECTION DATE March 07, 2023
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food items are being stored uncovered in walk in cooler. Implements are being stored inside of food containers. Food containers not in good repair. (ie: Home made) Corrective Action(s): Ensure all food/ingredients are being stored in covered (proper fitting lids) food grade containers. Implements are not permitted to be stored inside of storage containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large accumulation of food/debris noted behind grill, below/under deep fryers, storage shelves, etc. Corrective Action(s): Provide deep cleaning/degreasing off work areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Older equipment/shelving noted. (ie: rusting, door seals, etc) Corrective Action(s): Continue efforts to keep all equipment in good repair. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Older facility. Corrective Action(s): Continue efforts to keep all surfaces in good repair. (ie: replace/repair damaged surfaces.) Violation Score: 1

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

Comments

- 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): Too Storng - adjusted. - - 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: Not tested this date. - Food Storage: Refer to Violation Notes. - 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 stored in designated areas. - Staff 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. - Pest Control: A certified Pest Control program is being conducted on site. Pest monitoring devices chequed this date - no signs noted. - 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.