So Good Restaurant - Inspection Report

Inspection Information:

This facility was given a high 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: Tofu was stored in ice, and was measured at 11.3°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.
209	Food not protected from contamination [s. 12(a)] Observation: Various implements used a scoops are left in product for ongoing use in 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.
209	Food not protected from contamination [s. 12(a)] Observation: Raw meat is stored above ready to eat foods and produce. Public Health significance - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
209	Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination. Some onions and pans were also stored on the ground. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. 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.
304	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. Any food items that may have come into contact with mice or their droppings need to be disposed of.
305	Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: (CORRECTED DURING INSPECTION) Back doors were left open without screens. Public Health significance - open doors can allow entrance of pests such as mice and flies. Corrective Action: Ensure that doors are kept closed or screened off to prevent entrance of pests.
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.
311	Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Rodenticides are used within the facility; these chemicals are banned from use within food facilities due to the risk of contamination of food with poisonous substances. Corrective Action: Cease use of rodenticides within the building, and safely dispose of the rodenticide currently within the building. Rodenticides may be able to be used outside of the building, so long as it is approved by the appropriate government agency. Further information was provided to the operator via email.