INSPECTION REPORT Health Protection JELR-CKSVXD

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE November 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Darren Gates		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Servery cooler (milk/dessert storage) - food and air temperature above 4C (6-8C). Large 1 door cooler by ice machine - upper shelf food temp is 4 C but lower shelves are >4C. Corrective Action(s): Milk and potentially hazardous foods to be moved to an alternate cooler so that food temperature is at 4C/40F or colder. Monitor these coolers twice daily and only use to store potentially hazardous foods if temperature is at 4 C or less. Recommend additional thermometers in these units. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few mouse droppings noted in servery area (shelves), dry storage area, and near back door/food prep area as shown to staff. Monitoring traps empty. Corrective Action(s): Premises to be free of pests. Continue with pest management plan including licenced pest control, monitoring, cleaning, and keeping food protected from contamination. Provide latest pest report to Fraser Health. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food on floor and mouse droppings noted. Corrective Action(s): Follow a routine cleaning schedule. Clean regularly to help with pest control. Violation Score: 9

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

Comments

Coolers in main kitchen 4C/ 40F - ok See above - milk/dessert cooler in servery area and large 1 door cooler near ice machine. Extra thermometers required in above 2 coolers for middle shelves. Verify accuracy of probe thermometers. Food is date labelled - good. *** Hot holding - food to be hot prior to storage in pre-heated hot holding unit. Mashed potatoes made every 2-4 hours. Fresh clams are being stored at <4C - good. Drain water frequently (provide drainage) and keep shellfish tags for 90 days (3 months) along with receipts. No oysters on menu. Hand washing sinks in servery area, main kitchen, and staff washroom all have liquid soap, paper towels in dispensers, and hot/cold water - good. Disposable gloves are also warn. Change gloves frequently or when contaminated. Food Safe training- the operator/manager is to have a valid Food Safe Level 1 (or equivalent) certificate and if absent, at least one person per shift is to have a valid Food Safe or equivalent certificate. Certificates not available. *** Keep copies of Food Safety training certificates on site. *** Keep copies of your updated food safety plan and sanitation plan/cleaning schedule on site. Provide copies to Fraser Health. Tongs are stored on ice. Change every 4 hours and add this to your sanitation plan. Quats sanitizer is dispensed at 200ppm. Wiping cloths stored in sanitizing solution - good. Commercial dishwasher has a final chlorine sanitizing rinse (50+ppm detected) - good. Glassware washer has a final hot water sanitizing rinse (>180F measured on gauge and >160F measured inside of the machine) - good. See above - pest control and cleaning. Inspection completed with kitchen supervisor in charge today. Signature not required. Copy of report to be emailed.