INSPECTION REPORT Health Protection JELR-CZYUFZ

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE January 30, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Darren Gates		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Alfredo sauce (on ice by stove) is above 4C. Cooked chicken to be sliced is stored at room temperature (temperature 8C). Food in 2 door prep cooler (under microwave) is at 6C. Server dessert cooler food temperature is at 6 C. Egg white at bar at room temperature (discarded during inspection). Corrective Action(s): All higher risk foods (dairy, meat, poultry, cooked vegetables, etc.) are to be stored at 4C/40F or colder. Prep cooler under microwave emptied. Food now in tall cooler. Milk etc. move to other bar cooler. Smaller volumes of alfredo sauce can be stored on ice but to be discarded after 2 hours if temperature is >4C. Bring out food from walk in cooler only when you are ready to slice or prep (not hours before). Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding temperature of onion soup at about 80F (<2hours). Rose sauce at about 130F. Corrective Action(s): Sauce and soup reheated to 165F (74C)and hot hold above 140F (60C). IF food temperature is below 140/F for more than 2 hours, discard food. Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelves and floor in hard to reach areas are not being thoroughly cleaned. Filters above stove require cleaning. Corrective Action(s): Deep clean entire kitchen and bar areas and follow a written routine cleaning schedule. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Counter behind front server area hand sink is wet and may be rotting. The potato chipper is attached to a plastic board (ok) that is attached to a plywood board. Corrective Action(s): All surfaces and food equipment are to be impervious to moisture, smooth, and in good condition so they can be easily cleaned. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two (2) door prep cooler under microwave and server dessert cooler may need to be serviced or repaired so they can keep higher risk foods at 4C./40F or colder. Corrective Action(s): All equipment to be in good working order. Recommend equipment to keep sauces used on cooking line cold. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator and Manager away today. Three main cooks in kitchen are all in process of taking a food safety training course. Corrective Action(s): At least one person per shift is to have a valid Food Safe Level 1 (or equivalent course) certificate. Train all staff in safe food handling procedures. Violation Score: 1

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

Comments

Food Safety training - see above. Cold holding - see above (cooked chicken, alfredo sauce on ice, 2 door prep cooler (under microwave) at 6-7C, server dessert cooler 6C). Pizza prep cooler, walk in cooler, 2 tall single door coolers in kitchen, and bar cooler at 4C/40F or colder. Hot holding - onion soup about 80F & sauce at 130F. Reheated during inspection - see above. Cooling of hot foods - in cold water bath and stirred - good. Cool quickly 60C-20C in 2 hours or less and 20-4C in 4 hours or less. Hand sink in main kitchen is touch free. Hand sinks in bar, main kitchen, and staff washroom are equipped with liquid soap and paper towels. Utensils used on line are stored in ice water - good. Wash and sanitize these utensils every 4 hours if in use throughout shift. Quats santizer at 200ppm. Glassware washer has a final hot water sanitizing rinse (180F + at final rinse temperature gauge and >160F inside of machine). Commercial dishwasher in main kitchen has a final 50+ppm sanitizing rinse. Repairs - Paint plywood behind potato chipper (mounted on plastic board). Cleaning - see above. Also keep back recycling area and front patio area free of items that can allow pests to harbour. Pest control - ongoing. ***Provide copies of latest pest control reports and improve cleaning. Copy of this report to be emailed to operator/manager. Reviewed report and requirements with kitchen staff today. Review your food safety and sanitation plans and update if needed.