More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 11, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 402 | Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: (CORRECTED DURING INSPECTION) Saw operator pick up raw chicken and then cut a grilled cheese sandwich. This causes cross contamination of salmonella and other bacteria from the raw product to the ready to eat food. Corrective Action: Always wash your hands. Throw out the grilled  |