INSPECTION REPORT Health Protection JELR-CPHVTV

PREMISES NAME Illuminate Restorante		Tel: (604) 943-5900 Fax:
PREMISES ADDRESS 122 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE March 1, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roland Smith		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler across from double prep sink - air and food temperatures are at 6C/ 43F. Corrective Action(s): Adjust or service this cooler so it can be used to store potentially hazardous foods at 4C/ 40F or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Very small number of droppings noted in dry storage room. Food is in covered bins. Corrective Action(s): Clean room more frequently and continue with pest licenced pest control/monitoring. Seal any possible gaps or holes where pests may enter (ie door sweep for door to back kitchen, check garage door for gaps, etc.). Violation Score: 3

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

Comments

Routine check. Coolers (walk in, prep coolers, drawer coolers, meat cooler, and bar cooler) are all at 4C or colder with the exception of one prep cooler - see above. Hot holding - sauces, au jus/gravy, stock, pasta sauce - are heated to 74C and hot held at 60C (temperatures in bain marie and hot holding equipment checked and were above 60C/140F). Hot foods are rapidly cooled as per operator. Defrosting food in cooler and/or in cold water in prep sink - good. No sous vide. Food storage - food is covered and food storage is well organized. Meat in walk in is separate. Food Safe - operator on site has Food Safe. Check dates and take refresher course before expiry dates. Food Safety Plan - was updated previously. Temperature checks - carry out daily checks and keep records. Hand washing - sinks have hot/cold water, liquid soap, and paper towels in dispensers. Disposable gloves are also worn by some staff. Utensils on cooking line - storage in ice water (changed frequently) or hot water (60C) - preheat hot water and clean and sanitize utensils every 4 hours - ok today. Quats sanitizer is dispensed at 200ppm - good. Used in sani bucket for sanitsizing wiping cloths. Quats used for sanitizing meat slicer. Commercial dishwasher has a final sanitizing rinse (50ppm chlorine detected after final rinse). Cleaning - a cleaning schedule is being followed. Cleaning under equipment is done routinely (some heavy equipment on wheels). Pest control monitoring is in place - see above. Copy of report to be emailed to operator.