Fortune Palace 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
209	Food not protected from contamination [s. 12(a)] Observation: Bowls used as scoops are left in product for ongoing use in ingredient bins. Some food was stored without covers, or were on the ground in the freezer. Some raw meat was stored above ready to eat food and produce in cooler. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Food may become contaminated when stored without covers or Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact; ensure scoops are stored in a sanitary manner. Clean and sanitize scoops regularly. Ensure that food in storage is properly covered and organized with ready to eat food and produce stored above raw meat.
212	Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator did not have Food Safety or Sanitation plans on-site during the inspection. Public Health Significance - Food Safety plan are written steps to ensure that food is kept safe from the time it is received to the time it is served to the public. Sanitation plans are written steps to ensure that the facility remains clean and sanitary to prevent contamination of food. Corrective Action: Prepare Food Safety and Sanitation plans - EHO has attached guidelines and templates with inspection report.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71 degrees Celsius. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71 degrees Celsius or more to sanitize dishware. Gauge temperatures must meet maunfacturer's specifications. Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
501	Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe training has expired, and no other staff on the premises has FoodSafe Level 1 training. Public Health Significance - FoodSafe training ensure that food handlers prepare food in a safe and sanitary manner to prevent foodborne illness. Corrective Action: A person in charge who has Level 1 FoodSafe training must be in the establishment at all times while in operation. Ensure staffing schedules allow for FoodSafe trained personnel to be present at all times. Recommend (but do not require) that all staff have FoodSafe Level 1 training.