INSPECTION REPORT Health Protection RSHA-BMKSHK

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE March 10, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Darren Gates		NEXT INSPECTION DATE March 17, 2020
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: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent activity noted. Corrective Action(s): To prevent pests from entering this facility - Follow these points: - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Organization required. Corrective Action(s): Clean and organize hot water tank storage room. Remove all unused items. Rear storage area is to be kept clean and organized - all unused items are to be removed to free up space. (ie: freezer, belts, etc) Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating walls and surfaces are noted in prep/storage areas. Corrective Action(s): An ongoing effort is required to repair all deteriorating surfaces. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required to be conducted. - Mechanical Dishwasher: Low Temp - chlorine: 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 (Quat): Ok. - Use 200ppm Quats solution and make as per manufacturer's instructions. 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. - Food Storage: Cool Down procedures discussed. Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: Using a shallow container. Dividing into smaller portions. Using an ice bath or ice wand. Stirring frequently. Use of ice discussed. Limit the amount of food items stored in ice. ie: Small quantities - quick turnover. All food items are to be stored in covered, food grade containers. No food storage permitted in exterior storage area. - Sanitary Facilities: Ok. Single use towels and liquid soap are required to be kept at the Bar handsink. - 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. - Structurally: Refer to Violation Notes. - Pest Control: Refer to Violation Notes. A monitoring program is currently in place. Pest control reports are on site for review. - Garbage, Recycling, Composting and Oil Disposal: Rear sidewalk: Storage area is to be kept clean and organized at all times. Any unused items are to be removed. All bins are to be kept covered. - Meat slicer cleaning and disinfection: Reviewed. - 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. Generic Template provided. - Guide Animals are only permitted on site!