INSPECTION REPORT Health Protection JELR-D2TUAG

PREMISES NAME Mario's Kitchen		Tel: (604) 943-4442 Fax: (604) 943-2048
PREMISES ADDRESS 1105 56th St Delta, BC V4L 2A2		INSPECTION DATE February 26, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Darren Gates		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Continue to follow a routine cleaning schedule. Include regular cleaning of exhaust filters above cooking equipment and cleaning of food storage room. Deep clean kitchen regularly. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden board behind potato chipper is not sealed. Corrective Action(s): Seal any wood so that it is smooth, impervious to moisture, and can be cleaned. Check counter behind hand sink in server area to make sure it is not absorbent. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Server dessert cooler - air temperature did go down to 4C/40 F but food temperature was above 4C. Door also doesn't close well. Corrective Action(s): Dessert cooler is to be checked 2x per day. Keep door fully closed and make sure food is at 4C or colder and thermostat is properly adjusted. Service or repair if needed. Violation Score: 3

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

Comments

Follow up inspection. - 2 door prep cooler (across from grill under microwave) - temperature is now at 4C or colder. Keep daily temperature records. - Alfredo sauce is on ice in smaller volumes and stored in cooler if not busy. - Cooked chicken is stored in cooler. - Egg white in bar area is in cooler. - Dessert cooler - see above. - Hot holding soups - at 60C/140 F or hotter - good. - Manager has valid Food Safety training and others have taken if Manager is away (exp 2028). - Food safety plan is being updated - Reviewed some draft plans with Manager on site today. Include corrective actions, hot holding critical limits for soups, etc. as discussed. Include food safety plan for mussels if on menu. - Cleaning and pest control ongoing. Inspection with Kitchen Manager. This report will be emailed.