INSPECTION REPORT Health Protection JELR-CGJVGK

PREMISES NAME Illuminate Restorante		Tel: (604) 943-5900 Fax:
PREMISES ADDRESS 122 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE July 21, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Roland Smith		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer is being dispensed at 100ppm and 200ppm is required on the label. Corrective Action(s): Dilution for sanitizer is to be as per the label (200ppm). Repair automatic dispenser. In the meantime, dilute manually and follow directions on the label. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There is a small gap under the door from the back hallway entrance to kitchen storage area. This door was also left open during part of inspection. Corrective Action(s): Seal all gaps where pests may enter. Keep door closed or provide a screen door. Violation Score: 3

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

Comments

Routine inspection. Coolers (walk in, line coolers, aged beef coolers, bar cooler) are at 4 C/40 F or colder. Hot holding - is at 60C/140 F or hotter. Reheating - au jus/gravy is reheated to 74 C/165F or hotter within 2 hours (you can also reheat on stove if needed). Cooling of hot foods/sauces - cold or ice water bath/smaller portions if needed. Sous vide items - Update your food safety plan to include sous vide items. Produce (unless pre-washed and ready to eat) is washed in prep sink prior to portioning. No mechanically tenderized meat other than ground beef as per operator. ***Eggs - for any menu item where eggs are not cooked, BCCDC recommends using a pasteurized egg product. Garlic and oil stored in fridge. Shellfish storage reviewed - good! Raw oyster warning is on menu. Shellfish tag in formation on receipts and tags are kept (live mussells, clams, oysters, etc.). Hand washing stations available with hot/cold water (touchless faucet in main kitchen). Liquid soap and paper towels provided. Operator on site and has Food Safe Level 1 certificate. Food Safety Plan - add information on sous vide items. Sanitation Plan - include checking to verify the sanitizer concentration. Cleaning is good. Clean floor in corners as discussed. ***Quats sanitizer automatic dispenser is broken. Check label for proper dilution. 200ppm quats is required. Check label to see if a potable water rinse is required if >200ppm. Test strips available. Commercial dishwasher has a warm water wash cycle and a 50ppm chlorine final sanitizing rinse (50ppm measured after final rinse on plate). Baking sheets and fry pans very clean. Pest control monitoring is in place - traps empty. ***Seal gap under back door - see above.