INSPECTION REPORT Health Protection RSHA-B4HSTY

PREMISES NAME Bistro Peekaboo		Tel: (604) 943-7079 Fax:
PREMISES ADDRESS 1297 56th St Delta, BC V4L 2A6		INSPECTION DATE September 11, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chen Yang		NEXT INSPECTION DATE September 18, 2018
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice noted on sticky traps. Remove asap. Corrective Action(s): Continue rodent control program. Reports are to be kept on site for review. Note: Sanitation is part of an effective rodent control program. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris and grease build up noted behind and under equipment (deep fryers/oven, etc), along storage shelves, etc. Shelving unorganized. Corrective Action(s): Clean and organize kitchen/prep areas. Pull equipment/items away from walls and clean. Organize shelves. Store all items in designated areas. Remove all unused items to free up space. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating walls/surfaces noted. Electrical outlet - cover broken, wires exposed. Corrective Action(s): An effort is required to make structural improvements prior to next routine inspection. Repair electrical cover. Violation Score: 3

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

Comments

- Temperature Control: Accurate temperature gauges, securely fastened, are required to be installed inside all refrigeration units for staff monitoring. Probe style temperature gauge is required to be on site. - Mechanical Dishwasher: High Temp: Ok. Ensure all food contact implements are being washed and disinfected after use or on a timely manner. - Wiping cloth storage: Cloths used on food contact surfaces, are required to be stored in a sanitizer at all times. Cloths are to be kept completely submerged. - Food Storage: All food/ingredients are to be stored in covered, food grade containers. - Sanitary Facilities: Liquid soap/single use towels in dispensers required to be kept at hand sinks at all times. - Chemical Storage: All items are to be stored in a designated area, away from food items. - Structurally: See Violation Notes. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan are to be on site. - Ice bin cleaning and disinfection discussed.