INSPECTION REPORT Health Protection RSHA-D3CSGB

PREMISES NAME Niagara Falls Restaurant		Tel: (604) 946-1522 Fax:
PREMISES ADDRESS 4879 Delta St Delta, BC V4K 2T9		INSPECTION DATE March 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Unprotected food items/storage containers noted. Utensils being stored inside of food storage containers. Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. No utensils are permitted to be stored inside of containers. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Older facility. Deteriorating surfaces (ie: walls/ceiling tiles, floor tiles, etc) noted. Corrective Action(s): Continue efforts to keep all; surfaces in good repair - smooth, tight and impervious to moisture. Violation Score: 3

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

Comments

Notes: - Temperature control: Ensure no cooked food items are being stored at room temperature for extended durations. Cleaing/disinfection: - Meat slicer/dough mixer is required to be cleaned/disinfected after each use! Train ALL staff. - Ensure All food contact surfaces are cleaned/disinfected after use - nightly. Remove all used items from prep lines. Wiping cloths, used on food contact surfaces must be stored in a sanitizer, completely submerged, at all times. Train ALL staff. Limit the amount of cloths being used on site! - 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: Continue efforts to clean "hard to reach" areas. (ie:below/under equipment, along walls, etc)