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
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Tofu was stored in ice, and was measured at 7°C. Processed vegetables were also stored at ambient temperatures. 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. If continued to stored on ice, ensure that the tofu remains below 4 °C or less at all times. Processed vegetables need to be stored below 4°C, or rotated every 2 hours if kept at ambient temperatures. Recommend that a timer is used to keep track of time processed vegetables remains at ambient temperature.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination. Some food containers were stored on the ground, as well as some utensils stored on cardboard. Operator was uncertain if plastic containers in dry storage were food grade. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Cardboard cannot be cleaned, and can lead to cross-contamination. Non-food grade plastic containers can contain harmful chemicals that can leach into food. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. All food items and utensils (e.g., pans) need to be stored at least 15 cm off the floor. Cardboard cannot be used as on food-contact or cooking ware storage surfaces. All plastic containers that come into direct contact with food needs to be food grade, or have another appropriate barrier in place (e.g., the original food packaging) in place to prevent leaching of chemicals into food.
304	Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice; droppings were noted in the facility. Public Health significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
306	Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noticeable build-up of grease and food debris, especially under the dishwashing area, equipment, walls, and other hard-to-reach areas. Public Health significance - insufficient cleaning can lead to, or increase the severity of, pest infestations. Corrective Action: Ensure all surfaces in the facility are cleaned on a regular basis to maintain a sanitary condition throughout.