Skip to content
Loading map…

Mario's Kitchen

1105 56th St, Delta · Restaurant

Official record from Fraser Health →

Inspection summary

Mario's Kitchen has been inspected 28 times by Fraser Health Authority since September 5, 2012. The most recent inspection, on March 25, 2026, found no infractions.

8 of 28 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 8 times across 8 separate inspections, most recently on March 18, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 8 separate inspections, most recently on July 4, 2024. For example: 304 - Premises not free of pests [s. 26(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on March 19, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on October 29, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 9 separate inspections, most recently on March 18, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

28 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door pasta prep cooler air and food temperatures above 4C (8-10C food temperature).
      • Corrective Action(s): Discard any higher risk food stored in this cooler for more that 2 hours (corrected by staff). Foods from walk in cooler or tall cooler to be moved back into coolers that will keep them at 4C (40F) or colder. Low risk foods only can be stored in this cooler. Store higher risk foods only when it can keep them at 4C or colder. Provide another thermometer and take temperatures 2-4 times per day. Adjust or service as necessary.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Effort has been made to clear out unneeded items and to clean premises. Bar area shelves, floor underneath shelves and equipment to be cleaned more frequently.
      • Corrective Action(s): Follow a written, routine cleaning schedule.
      • Violation Score: 9
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Onions and potatoes stored outside (repeat violation). Garbage bags used to cover pizza dough. Dented cans in dry storage room.
      • Corrective Action(s): Store all food inside, 6 inches up off of floor, and protected from contamination. Use food grade material to cover dough. Do not accept dented cans from supplier. If cans are dropped in kitchen, open and use immediately or store in non-metal container (tomato sauce). Discard food in cans dented at seals as discussed.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease noted on some shelves, equipment, floor in hard to reach areas, under dishwasher, and around hand sink in server area.
      • Corrective Action(s): Kitchen requires a deep cleaning to remove food and grease accumulating to prevent the attraction of pests. Add to your written routine cleaning schedule and deep clean kitchen. Continue with licenced pest control/monitoring.
      • Violation Score: 9
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener not in use and noted to be covered in sticky food residue.
      • Corrective Action(s): Staff placed can opener in dishwashing area to be cleaned and sanitized during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (1) Cups used as scoops inside bar ice machine.
      • (2) A pair of tongs were stored inside QUATS sanitizer solution.
      • (3) Food containers stored directly on a try of sausages.
      • (4) Cups/containers being used as scoops for dry ingredients (eg. rice, flour etc.).
      • (5) Electric bike stored inside the kitchen back prep area.
      • (6) Produce stored outside the back door.
      • Corrective Action(s): (1) Cups removed and ice scoop provided in a clean dry container during the inspection.
      • (2) Tongs were replaced and stored on ice during the inspection.
      • (3) Containers removed and sausages covered during the inspection.
      • (4) Remove cups/containers. Obtain scoops with handles and store in a sanitary manner.
      • Date to be corrected by: March 21, 2025
      • (4) Remove electric bike out of the kitchen.
      • Date to be corrected by: Immediately
      • (5) Move produce inside the kitchen. Do not store food outside as it can attract pests.
      • Date to be corrected by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Mice droppings observed in the dry storage room (eg. beneath shelves, floors).
      • (2) Food debris noted underneath the dry storage shelves in the hallway.
      • Corrective Action(s): (1) Remove droppings. Clean and sanitize (bleach solution) affected areas. Monitor for new droppings. Work with pest control to address mice activity.
      • (2) Thoroughly clean and sanitize areas.
      • Date to be corrected by: Today
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Walk in cooler as per fridge repair contracter was at 40F (4C) when checked. Today (in afternoon) the food temperature is at 43F (6C). Air temperature is higher. Records show 5C.
      • Corrective Action(s): Higher risk foods to be kept at 4C (40F) or colder. Adjust cooler or take action so that cooler can keep foods at required temperature throughout day. Update Fraser Health.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some flies noted in back kitchen area.
      • Corrective Action(s): Implement pest control for flies. Door is closed (good).
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Dessert cooler - food and air temperature at 49/50F (about 10C). Walk in cooler food and air temperature at about 43F (6C). Chicken in upper inserts (pasta area prep cooler) at about 46F.
      • Corrective Action(s): All potentially hazardous foods (PHF are higher risk such as those containing dairy) in dessert cooler to be discarded immediately. Do not use this cooler to store any higher risk foods until it can keep them at 4C or 40F or colder. Recheck and adjust walk in cooler if needed so it will keep all food at 40F or colder. Use time control for food in upper prep cooler inserts - to be used within 2 hours or discarded.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The soap dispenser in the server area is broken and it is difficult to use.
      • Corrective Action(s): Provide liquid soap in dispenser that is working properly.
      • Violation Score:
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Produce is stored outside of back door to kitchen. Noted many flies (possibly fruit flies).
      • Corrective Action(s): Do not store food outside. Store in kitchen and implement fly control. Keep door closed.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dessert cooler is not keeping food at 40F or colder.
      • Corrective Action(s): Do not use this cooler for higher risk foods. Repair or service or replace this cooler so desserts, milk etc. will be kept at the required temperature.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle by hand sink near dish washing area is not labelled.
      • Corrective Action(s): Label all chemicals to accurately show contents.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 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
  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Alfredo sauce (on ice by stove) is above 4C. Cooked chicken to be sliced is stored at room temperature (temperature 8C). Food in 2 door prep cooler (under microwave) is at 6C. Server dessert cooler food temperature is at 6 C. Egg white at bar at room temperature (discarded during inspection).
      • Corrective Action(s): All higher risk foods (dairy, meat, poultry, cooked vegetables, etc.) are to be stored at 4C/40F or colder. Prep cooler under microwave emptied. Food now in tall cooler. Milk etc. move to other bar cooler. Smaller volumes of alfredo sauce can be stored on ice but to be discarded after 2 hours if temperature is >4C. Bring out food from walk in cooler only when you are ready to slice or prep (not hours before).
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding temperature of onion soup at about 80F (<2hours). Rose sauce at about 130F.
      • Corrective Action(s): Sauce and soup reheated to 165F (74C)and hot hold above 140F (60C). IF food temperature is below 140/F for more than 2 hours, discard food.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelves and floor in hard to reach areas are not being thoroughly cleaned. Filters above stove require cleaning.
      • Corrective Action(s): Deep clean entire kitchen and bar areas and follow a written routine cleaning schedule.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Counter behind front server area hand sink is wet and may be rotting. The potato chipper is attached to a plastic board (ok) that is attached to a plywood board.
      • Corrective Action(s): All surfaces and food equipment are to be impervious to moisture, smooth, and in good condition so they can be easily cleaned.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two (2) door prep cooler under microwave and server dessert cooler may need to be serviced or repaired so they can keep higher risk foods at 4C./40F or colder.
      • Corrective Action(s): All equipment to be in good working order. Recommend equipment to keep sauces used on cooking line cold.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator and Manager away today. Three main cooks in kitchen are all in process of taking a food safety training course.
      • Corrective Action(s): At least one person per shift is to have a valid Food Safe Level 1 (or equivalent course) certificate. Train all staff in safe food handling procedures.
      • Violation Score: 1
  11. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tall cooler in the server area - air and food temperature is above 4C/40 F (43/44F food temp measured) and there does not appear to be a working thermometer (thermometer broken). Staff state that door is often left open.
      • Corrective Action(s): Milk, desserts, and PHFs moved to another cooler (corrected). Store all higher risk foods at 4C /40F or colder. Provide an accurate indicating thermometer for this cooler. Keep the door to this cooler closed (post sign or adjust cooler so door will close more easily). Keep daily records of all cooler temperatures.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Some areas of kitchen are difficult to monitor for pests (under shelves in dry storage room). Door to kitchen was open (after delivery).
      • Corrective Action(s): Keep door shut. Monitor for pests and remove unneeded items to help with pest control.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: It is difficult to clean floor in dry storage room.
      • Corrective Action(s): Continue with cleaning and follow a written routine cleaning schedule.
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small 2 door pasta prep cooler - food in upper inserts is at 50F (10C). Lower temperature is at about 5-6C. Tall dessert cooler by office is at 5-6C.
      • Corrective Action(s): Small volume of meat sauce and cooked sausage at 10C for >>2 hours - discarded during inspection. Store all potentially hazardous foods in coolers that can keep them at 4C/40F or colder.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dry storage room and hallway are full of boxes etc. and make cleaning and monitoring for pest activity more difficult. Area outside of back door has an accumulation of boxes and items that may provide harbourage for pests that can then enter when door is open.
      • Corrective Action(s): Remove all unneeded items and organize kitchen to make it easier to keep clean. Keep all items up off of floor. Bagged grains/flour to be in pest proof bins. Continue with regular licenced pest control checks and monitoring for pests. Follow advice of licenced pest control expert.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage area - floor has some food spills. Shelves in server area have dirt at back of shelves. Floor requires cleaning under equipment.
      • Corrective Action(s): Follow a written, routine cleaning schedule (currently being developed). Keep everything up off of the floor to facilitate cleaning.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation:
      • Corrective Action(s): Update your food safety plan and keep it on site for use by staff. If possible, provide a copy to Fraser Health.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted on bottom stainless steel shelf beside dishwasher. Monitoring traps empty,
      • Corrective Action(s): Continue with pest control management that includes:
      • 1. Keeping food in pest proof containers and sanitizing work surfaces at start of shift.
      • 2. Remove unneeded items and follow a written, routine cleaning schedule.
      • 3. Monitor for pests and follow up on recommendations from licensed pest control such as cleaning and sealing gaps and holes.
      • Provide a copy of your latest pest control report to Fraser Health.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning improvements required. Dry storage room is difficult to clean and monitor for pests. Shelves by dishwasher require cleaning (droppings noted).
      • Corrective Action(s): Follow a written, routine cleaning schedule. Deep cleaning is needed as part of pest control plan.
      • Violation Score: 9
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Servery cooler (milk/dessert storage) - food and air temperature above 4C (6-8C).
      • Large 1 door cooler by ice machine - upper shelf food temp is 4 C but lower shelves are >4C.
      • Corrective Action(s): Milk and potentially hazardous foods to be moved to an alternate cooler so that food temperature is at 4C/40F or colder. Monitor these coolers twice daily and only use to store potentially hazardous foods if temperature is at 4 C or less. Recommend additional thermometers in these units.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mouse droppings noted in servery area (shelves), dry storage area, and near back door/food prep area as shown to staff. Monitoring traps empty.
      • Corrective Action(s): Premises to be free of pests. Continue with pest management plan including licenced pest control, monitoring, cleaning, and keeping food protected from contamination. Provide latest pest report to Fraser Health.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food on floor and mouse droppings noted.
      • Corrective Action(s): Follow a routine cleaning schedule. Clean regularly to help with pest control.
      • Violation Score: 9
  15. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some evidence of pests noted in the dry food storage room. Some monitoring traps checked - empty.
      • Corrective Action(s): Continue with routine and deep cleaning. Clean in hard to reach areas such as under shelves and equipment. Premises must be free of pests. Provide a copy of the latest pest control report from licenced pest control. Seal all holes where pests may enter premises.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning has been done.
      • Corrective Action(s): Continue with deep cleaning. Follow a written routine cleaning schedule.
      • Violation Score: 9
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Small 2 door prep cooler (containing cooked chicken) air and food temperature is about 12-13C. Server milk cooler is at 6 C.
      • Corrective Action(s): Higher risk foods in the small 2 door prep cooler were discarded during inspection. This cooler may require servicing and cannot be used to store potentially hazardous foods unless it can keep them at 4 C/40F or colder. Server milk cooler adjusted during inspection - milk is to be stored at 4C or colder.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink not accessible during start of inspection.
      • Corrective Action(s): Keep hand sink accessible so it can be used by staff.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small number of mouse droppings noted under shelves in dry storage room. Food is in pest proof containers. Monitoring traps are empty and checked regularly. Pest control company apparently is on contract.
      • Corrective Action(s): Pest management plan to include cleaning, sealing holes where pests may enter, and removing unneeded items to facilitate cleaning. Provide copy of latest pest control report to Fraser Health. Continue to monitor and clean as premises must be free of pests.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning requires improvement.
      • Corrective Action(s): Clean food debris, grease etc. accumulating on floor in hard to reach areas. Deep clean and follow a routine cleaning schedule.
      • Violation Score: 15
  17. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating walls, tiles and flooring noted.
      • Corrective Action(s): Upgrades are required. Continue making efforts to upgrade all deteriorating surfaces prior to next routine inspection.
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent activity noted.
      • Corrective Action(s): To prevent pests from entering this facility - Follow these points:
      • - Keep doors and windows closed or install screens
      • - Seal or patch any holes or potential entry points on the exterior of the building
      • - Install weather-stripping underneath exterior doors
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Organization required.
      • Corrective Action(s): Clean and organize hot water tank storage room. Remove all unused items. Rear storage area is to be kept clean and organized - all unused items are to be removed to free up space. (ie: freezer, belts, etc)
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Deteriorating walls and surfaces are noted in prep/storage areas.
      • Corrective Action(s): An ongoing effort is required to repair all deteriorating surfaces.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    1 infraction

    • 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
  22. Routine Inspection

    2 infractions

    • 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
    • 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
  23. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structural: Deteriorating surfaces notes. (ie: walls/flooring)
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair.
      • Violation Score: 1
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food contact surfaces not properly washed and sanitized after use. (ie: Meat slicer) Utensils being stored in a chemical sanitizer on the prep line. (ie: tongs) Items not being stored in a sanitary manner after storage. (Ie: Tongs/ladles contaminated with food while being stored.)
      • Corrective Action(s): Ensure all food contact surfaces are being cleaned and disinfected after use (: Meat slicer) or on a timely manner. (ie: tongs/spatulas stored on prep lines). Infoshare on Utensil storage provided. All items are to be stored in a sanitary manner to prevent post contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food/debris noted around dough mixer (shelving unorganized) , above oven. Exterior storage area - unorganized. Unused items being stored on shelving - glasses, etc.
      • Corrective Action(s): Clean and organize facility. (exterior storage, around dough mixer, organize storage shelves, clean above oven, etc) All items are to be stored in designated areas. Remove all unused/unwanted items to free up space.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Deteriorating surfaces noted. (ie: Walls, flooring, etc)
      • Corrective Action(s): Continue efforts to keep all surfaces/equipment in good repair.
      • Violation Score: 1
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer: Not properly cleaned and disinfected after use.
      • Corrective Action(s): Corrected during inspection. Ensure repairs are made for easy access to sharpener.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris noted throughout facility. (ie: Bar - lower storage shelving, dry stoarge room, rear sidewalk, etc.)
      • Corrective Action(s): Clean and organize entire facility. Remove all unused equipment/items to free up space - reducing clutter.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structurally: Damaged/deteriorating surfaces noted. (ie: walls, etc)
      • Corrective Action(s): Continue efforts to keep all surfaces in good repair.
      • Violation Score: 1
  28. Routine Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website