INSPECTION REPORT Health Protection RSHA-C7AT94

PREMISES NAME Niagara Falls Restaurant		Tel: (604) 946-1522 Fax:
PREMISES ADDRESS 4879 Delta St Delta, BC V4K 2T9		INSPECTION DATE September 28, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # RSHA-C74RLC of Sep-22-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Implements are not being properly washed/sanitized after use. (ie: Dough mixer/attachments/spoons/spatulas, etc) Correction: Ensure all items are being washed/sanitized after use, or on a timely manner. (ie: 3-4 hours) Store all items in a sanitary manner. Code 401 noted on Routine inspection # RSHA-C74RLC of Sep-22-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwash station covered for food prep. Correction: Handwash station must be equipped with liquid soap/single use towels in dispensers - must be kept accessible at all times!

Comments

Reinspection based on previous inspection report. - Temperature Control: Monitoring is required to be conducted. Probe style temperature gauge is required to be on site for internal monitoring of cooked food items. - Food Storage: Improved. Ensure all food/ingredients are being stored in covered, food grade containers. - Dishwashing: Ensure all food contact surfaces are being washed/sanitized after use. All items are to be stored in a sanitary manner. (ie: Upper shelving - upside down.) - Wiping cloth storage: Wiping cloths are to be kept stored in a sanitizer at all times. Limit the number of cloths be used. - 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. - Sanitation: Improved. Facility is required to be kept clean and organized at all times! - Handwashing: Liquid soap/single use ttowels, in dispensers, is required to be kept accessible at the kitchen handsink. Handsink is not to be covered! - Structurally: Deteriorating surfaces noted. An effort is required to be made to repair/replace surfaces. (ie: repair walls/paint, etc.) Thank you!