INSPECTION REPORT Health Protection RSHA-BADRD4

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE March 18, 2019	TIME SPENT 1.5 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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicers are not being cleaned and disinfected after use. Plates/dishes/storage bins soiled with food debris while being stored with cleaned items. Corrective Action(s): All food contact surfaces are to be cleaned and disinfected after use. All items are to be kept clean during storage. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Ongoing. Deteriorating surfaces noted. Corrective Action(s): Continue efforts to keep surfaces in good repair. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. Internal monitoring of cooked food items is required. (ie: probe style gauges) - 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): Too many cloths noted on prep lines. Cloths used on food contact surfaces are to be stored in a sanitizer at all times, completely submerged. Wiping cloths are to be stored in designated areas. Cloths are to be stored in a designated area, away from prep lines. - Food Storage: Storage containers are not to be double stacked, touching food items. (ie: Salad bowels) 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. - Sanitary facilities: Ok. - Chemical Storage: Ok.. Ensure all spray bottles are clearly labelled. - Staff Hygiene: Discussed. Handwashing vs cloth wiping. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. - Equipment: Front service under counter freezer - interior shelf not properly secured. Clean and secure shelf. - Pest Control: Monitoring is to be conducted daily. 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. All bins are to be kept covered. - Meat slicer cleaning and disinfection: See Violation Notes. - 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.