More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | August 03, 2023 |
| 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 |
|---|---|
| 209 | Repeat Food not protected from contamination [s. 12(a)] Observation: Scoops are left in product for ongoing use including ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.  |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Deli slicer was noticeably dirty on the underside of the blade and the guard. Insufficient cleaning and sanitizing can lead to contamination of food and foodborne illness. Corrective Action: Ensure that all equipment is thoroughly washed and sanitized after use, and is stored in a sanitary manner. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: One knife was also stored in an unsanitary manner near the handwash station in the upstairs kitchen. Insufficient cleaning and sanitizing can lead to contamination of food and foodborne illness. Corrective Action: Ensure that all equipment is thoroughly washed and sanitized after use, and is stored in a sanitary manner. |