INSPECTION REPORT Health Protection RSHA-BG3S6N

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE September 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Darren Gates		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Deteriorating surfaces noted. (ie: walls, chemical room, etc.) Corrective Action(s): Continue efforts to keep all surfaces in good repair. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. - Mechanical Dishwasher: Low Temp - chlorine: Ok. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage shelving) - Wiping cloth storage (Quat): Ok. - Food Storage: Cool Down procedures discussed. Use of ice discussed. Limit the amount of food items stored in ice. ie: Small quantities - quick turnover. All food items are to be stored in covered, food grade containers. No food storage permitted in exterior storage area. - Sanitary Facilities: Ok. Single use towels and liquid soap are required to be kept at Bar handsink. - Chemical Storage: To be stored in designated areas. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. - Structurally: Refer to Violation Notes. - Pest Control: Monitoring program is in place. Pest control reports are to be kept on site. - Garbage, Recycling, Composting and Oil Disposal: Rear sidewalk: Storage area is to be kept clean and organized at all times. Any unused items are to be removed. All bins are to be kept covered. - Meat slicer cleaning and disinfection: - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff on site. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided. Guide Animals are only permitted on site!