More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 22, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 302 | Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) No active sanitizer(QUAT) can be detected in wipe bucket. Sanitizer dispenser required adjustment before it dispensed at the correct concentration. Quat sanitizer must reach a minimum of 200 ppm to destroy foodborne pathogens and limit contamination during food preparation. Corrective Action: Operator replaced the bucket with fresh QUAT sanitizer that reaches 200 ppm. Please ensure sanitizer at the correct concetration can be dispensed without extensive adjustment.  |
| 309 | Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two-compartment dishwashing sink was not labelled properly. Sanitizer sink was labeled as "Wash" and "Rinsed" while the wash and rinse sink was labeled as "Sanitizer." Correct labeling ensures that employees know the chemical in the sink to ensure the correct dishwashing process would be followed. Use of wrong chemicals can lead to inadequate sanitation. Corrective Action: Operator to relabeled sink. |