INSPECTION REPORT Health Protection RSHA-BDYT3P

PREMISES NAME Illuminate Restorante		Tel: (604) 518-0027 Fax:
PREMISES ADDRESS 122 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE July 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roland Smith		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: Tops of storage prep lines soiled, top of pizza oven soiled, compressor units soiled. Storage shelves unorganized. Walk in cooler ice build up noted. Corrective Action(s): Clean and organize facility. Store all items in designated areas. Remove any unused/unwanted items. Defrost ice build up. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. (ie: damaged walls/tiles, etc) Burnt out lights noted in pizza prep area. Corrective Action(s): Continue efforts to keep all surfaces in good repair. Replace burnt out lights. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. Internal monitoring of cooked food items are required. - Mechanical Dishwasher: Low Temperature (chlorine): Ok. - Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs/spatulas) - Bar Glass washer not being utilized. All items are beiing taken to the kitchen dishwasher. - Pizza Prep: Limit the amount of cloths being used on site. All cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times. - Food storage: Ice build up noted in walk in freezer. Defrost. - Chemical storage: All items are to be stored in designated areas, away from all food items. - Sanitary Facilities: Ok. - Sanitation: Work areas/prep lines - shelving are to be kept clean and organized at all times. All items are to be stored in designated areas. - Staff Hygiene: Discussed. - Structurally: As per notes. - 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 training discussed. - Food Safety Plan (generic) provided.