So Good Restaurant - Inspection Report

Inspection Information:

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
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination e.g., hot held foods and processed vegetables. A fly trap was also installed directly on-top of cutting block. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Fly traps above food contact surfaces can lead to contamination with insect parts. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, pests, and contact with objects and staff. Fly traps need to be installed away from food contact surfaces; one option is above garbage cans.
306	Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noticeable build-up of grease in some areas of the kitchen, as well as one cart had significant build-up of what appeared to be batter. Public Health significance - insufficient cleaning can lead to contamination of food, or lead to pest infestations. Corrective Action: Ensure that all surfaces within the facility are cleaned on a regular basis to maintain the facility in a sanitary condition.
402	Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed operator washing gloves after cutting raw meat. Another staff member wore the same pair of gloves to complete cleaning tasks as well touched clean dishware. Public Health significance - disposable gloves can give staff a false sense of security which can lead to contamination of food or food contact surfaces.. Corrective Action: Disposable gloves should only be used once, never washed, and replaced when switching between tasks that may lead to contamination e.g., from cleaning to putting away clean dishware. Handwashing must be done properly and as much as needed to prevent contamination.