INSPECTION REPORT Health Protection RSHA-ADKRV3

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 7, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Darren Gates		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Food/debris noted on walls, behind and under equipment, on shelves, etc. (ie: dough mixer,under/behind shelves, dry storage room shelving, dish pit, bar shelving, etc.) Corrective Action(s): Clean and organize facility. Pull items away from walls. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Deteriorating surfaces noted. (ie: damaged walls, broken/damaged tiles, damaged cooler shelves, etc.) Corrective Action(s): All surfaces are to be kept in good repair. Continue upgrades. Violation Score: 1

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

Comments

- Temperature Control: Temperature gauges are to be kept securely fastened inside all refrigeration units. (ie: Monitoring) - Mechanical Dishwasher: Currently being serviced. Equipment is to be functioning according to manufacturers specs. - Wiping cloth storage: Quat based. (Maintain ~200 ppm.) Ok. - Food Storage: Cool down procedures reviewed. - Equipment: Cutting boards are deteriorating. Clean, re-surface and/or replace. - Sanitary Facilities: Ok. Single use towels are to be kept accessible for all bar staff. - Chemical Storage: Refer to Violation notes. - Sanitation: Refer to Violation notes. Any/all unused items are to be removed to free up space - reducing clutter. - Staff Hygiene: Ensure all staff wash hands on a routine basis. No bare hand contact with cooked - ready to eat foods permitted. Glove use discussed. - Pest Control: Monitoring required. No signs noted this date. - Garbage/Composting/Recycling: All items are to be kept stored in covered - rodent proof containers. Area around storage bins is to be kept clean and organized. - Ice Storage: Ice scoops are in use. Cleaning and disinfection procedures reviewed. - Meat Slicer Cleaning/disinfection reviewed. - Food Safe Trained staff on site. - FoodSafety Plan and Sanitation Plan to be kept on site and utilized by all staff.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-ADKRV3
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