More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 21, 2021 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Prep cooler storing sauces and cut vegetables were held at 13°C. Cut vegetables are a potentially hazardous foods capable of supporting bacterial growth. Corrective Action: Operator to use or discard potentially hazardous foods after the 4 hour lunch shift and contact maintenance to adjust the defrost cycle time to be during off-hours.  |