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Marzano

153 Baker St Nelson BC V1L 4H1 · Restaurant - Food Service

14 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ice scoop left in ice rather than in its' holder.
  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Possible pest entry point in back dry storage area. No evidence of pests observed during inspection.
      • F2.2B The premises must be protected against entry of pests.
  7. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Pop gun and pop gun holder were not clean.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Downstairs prep area created without consult with Environmental Health Officer.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
  8. Monitoring

    1 infraction

    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): Sausages were left out on the cookline for more than 2 hours
  9. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler near end of cook line was found to be > 4°C and fluctuating. Potentially hazardous foods were removed from this cooler.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Dry storage room was cluttered and food debris was found on the floor. These conditions may attract pests and contribute to harbourage areas.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Head chef could not locate the sanitation plan in the premises at the time of inspection.
  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Prep cooler near walk-in freezer was found to be 8.0 °C. The cooler may have been on a defrost cycle though staff could not confirm. Very few potentially hazardous foods were in the cooler at the time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Automatic soap dispenser at the handwash station near walk-in cooler was not dispensing hand soap.
  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions

  14. Monitoring

    1 infraction

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Spray bottle surface sanitizer (quats) was found to have a concentration of 100ppm. The operator was instructed to change out the sanitizer more often to ensure that its' concentration was ≥200ppm at all times of operation. This was corrected during inspection. Advise was also given over the costs and benefits of using bleach vs ammonia products along with recommendations to not use these two products on the same surface as it could pose a health risk to staff. High temperature dishwasher was found to have an final rinse of 78°C (i.e. >72°C) at the dish, with a manifold temperature of > 82°C.