More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | October 30, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 205 | Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: The thermometer in the cooler across from the stove reads 9.8°C. The cooler was not set at the coldest setting. Ensure that the cooler is monitored and set to maintain 4°C. Food items were still defrosting in the cooler. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Adjusted the cooler to the coldest setting. Continue to monitor this cooler and ensure that potentially hazardous foods are stored at below 4°C  |
| 212 | Repeat Operator has not provided acceptable written food handling procedures [s. 23] Observation: The operator was not monitoring refrigeration and hot holding unit temperatures. A food safety plan was not provided to the EHO Corrective Action: The operator was provided with temperature log templates to monitor refrigeration and hot holding unit temperatures. An updated food safety plan will be provided over email. |