INSPECTION REPORT Health Protection RSHA-AR7S9S

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE September 14, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Darren Gates		NEXT INSPECTION DATE September 28, 2017
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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer: Not properly cleaned and disinfected after use. Corrective Action(s): Corrected during inspection. Ensure repairs are made for easy access to sharpener. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris noted throughout facility. (ie: Bar - lower storage shelving, dry stoarge room, rear sidewalk, etc.) Corrective Action(s): Clean and organize entire facility. Remove all unused equipment/items to free up space - reducing clutter. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Damaged/deteriorating surfaces noted. (ie: walls, etc) Corrective Action(s): Continue efforts to keep all surfaces in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. No concerns noted this date. - Mechanical Dishwasher: Low Temp - chlorine: Ok. All food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage shelving) - Wiping cloth storage (Quat): Ok. - Food Storage: Ok. - Sanitary facilities: Ok. - Chemical Storage: Ok. All items are to be kept stored away from food items. - Staff Hygiene: Discussed. - Sanitation: Refer to Violation Notes. - Pest Control: Monitoring is to be conducted daily. - Garbage, Recycling, Composting and Oil Disposal: Storage area is to be kept clean and organized at all times. All bins are to be kept covered at all times. - Meat slicer cleaning and disinfection: Refer to Violation Notes. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff 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.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-AR7S9S
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment