INSPECTION REPORT Health Protection RSHA-CPQTHR

PREMISES NAME Niagara Falls Restaurant		Tel: (604) 946-1522 Fax:
PREMISES ADDRESS 4879 Delta St Delta, BC V4K 2T9		INSPECTION DATE March 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food Storage: Food not covered during storage. Food containers "double stacked" ontop of one another - no lids. Implements being stored inside of storage containers. Ice scoops stored inside of the ice machine. Corrective Action(s): Ensure all food is being stored in covered, food grade containers. (ie: proper fittingf lids) Implements are not permitted to be stored inside of the storage containers. Ice scoops are to be stored outside of the ice supply. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Deteriorating surfaces noted in prep area. (ie: walls/ceiling tiles soiled discolored.) Corrective Action(s): An effort is to be made to clean/paint deteriorating surfaces prior to next inspection. Violation Score: 1

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

Comments

- Temperature Control: No concerns with temperatures noted this date. Monitoring is required to be conducted. "Probe" style thermometer is required to be kept on site. (ie: internal temperature monitoring of all cooked food items.) Temperature gauges are required to be securely fastened inside all refrigeration units for monitoring! - Mechanical Dishwasher: Low Temp - Ok. - Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. Air dry. Do not store implements in between equipment/work surfaces. (ie: knives) - Wiping cloth storage: - Cloths are to be kept completely submerged in a sanitizer at all times. Monitoring required. Solution is to be changed on a routine basis. Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. 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: Refer to Violation Notes. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Illness/Hygiene: Discussed. - Sanitation: Ensure routine cleaning is being conducted, including "hard to reach" areas. (ie: behind/under equipment.) Facility is to be kept clean and organized. - Structurally: Refer to Violation Notes. - Equipment: No concerns. - Pest Control: Monitoring is required to be conducted. No signs noted this date. - Garbage, Recycling and Composting Disposal: Ensure all items are being stored in covered, food grade containers. - Food Safe: Trained staff is required to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference. Staff are to be properly trained.