INSPECTION REPORT Health Protection RSHA-DEPQP3

PREMISES NAME Sharkey's Seafood Bar & Grille		Tel: (604) 946-7793 Fax: (604) 946-7042
PREMISES ADDRESS 4935 Chisholm St Delta, BC V4K 2K6		INSPECTION DATE March 12, 2025	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Andrea Frustaci		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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted behind/under equipment (kitchen), along walls - behind freezers - storage areas Corrective Action(s): Clean all hard to reach areas. Monitor. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad prep too warm. Corrective Action(s): Adjusted. Monitor - maintain at or below 4 C. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces. Corrective Action(s): Ongoing. Continue efforts to keep all surfaces in good repair - smooth, tight and impervious to moisture. Violation Score: 1

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

Comments

- Temperature Control: Monitoring is required to be conducted. No concerns noted this date. Temperature gauges are required to be kept (securely fastened/easily readable) inside ALL refrigeration units. - Mechanical Dishwasher: High Temp: Ok. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - salad tongs/bowels, etc.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage shelving) - Wiping cloth storage (Bleach): Limit cloths being used on site. - Bar Glasswasher: Ok. - Food Storage: Ensure no implements are being stored inside of storage containers. - Sanitary Facilities: Acceptable. - Chemical Storage: To be stored in designated areas. - Staff Hygiene: Discussed. - Sanitation: - Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Effort is to be made to remove all unwanted/unused items. - Structurally: Continue efforts to repair/replace deteriorating surfaces. - Pest Control: A certified Pest Control program is being conducted on site. Monitor recommendations being provided by service provider. (ie: Seal access - bottom counter in kitchen?) Increased sanitation is part of an effective rodent control program. - Garbage, Recycling, Composting and Oil Disposal: Ensure all items are being stored in covered, food grade containers. - Meat slicer cleaning and disinfection: Reviewed. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff is to be 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. Generic Template provided. - Seafood shellfish tags: Approved sources noted. To be kept on site for 90 days. - No Raw Oyster sales.