INSPECTION REPORT Health Protection RSHA-B2DTZY

PREMISES NAME Illuminate Restorante		Tel: (604) 518-0027 Fax:
PREMISES ADDRESS 122 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE July 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roland Smith		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 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): No corrections entered

Comments

- Temperature Control: Ok. Monitoring required. - Mechanical Dishwasher: Low Temperature (chlorine): Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. - Bar Glass washer not being utilized. All items taken to kitchen dishwasher. - Wiping cloth storage discussed: Too many cloths noted. Limit the use. All cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. Cloths are to be kept completely submerged. Sanitizer solution is to be monitored and changed routinely. - Food storage: Frozen foods are to be kept stored in covered, food grade containers at all times. Effort is to be made to keep all items stored off of floors. - Chemical storage: Ok. - Sanitary Facilities: Single use towels are to be kept stored inside dispensers at all hand sinks. - Sanitation: Work areas/prep lines - shelving are to be kept clean and organized at all times. - Staff Hygiene: Discussed. - Structurally: Upgrades noted. Continue efforts to keep all surfaces in good repair. - Pest control: Monitoring required. - Garbage, Composting and Recycling Disposal: All items are to be stored in covered, rodent proof containers. - Ice bin cleaning and disinfection discussed. - Meat slicer cleaning and disinfection discussed. - Raw Oyster notice provided on menu. - Seafood "Tags" are kept on site. - FoodSafe trained staff on site. - Food Safety Plan (generic) on site.