More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 17, 2019 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigerator at the end of the kitchen was measured to be at above 4 degree Celsius. Ice build up was observed. Corrective Action: Remediate the ice build up issue and make sure the refrigerator is able to maintain temperature at 4 degree Celsius or lower. All potentially food was moved to the walk in cooler while onsite. No potentially hazardous food can be stored inside the fridge before the unit was checked during the follow up inspection.  |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil stains, water and food debris were observed through out the facility especially in areas behind the grills and fryers, underneath the storage counter, walk in cooler, underneath the Handsinks and dry storage area. Corrective Action: Conduct thorough cleaning of the kitchen. All cabins, storage racks and the grill lines must be pull out to ensure thorough cleaning of the hard to clean area.The operator was given specific instructions regarding the sanitation standards in a food premises. |