More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | September 02, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 205 | Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Chicken breasts and pawns were partially deep fried in advance and stored at ambient temperature before being used throughout a day. They are PHFs and their storage time under danger zone (4°C-60°C) should be closely monitored. Any PHFs stored at ambient temperature for more than 4 hours must be disposed. Corrective Action: A time logging system should be established to remind staff at what time those room temperature stored PHFs should be used and disposed.  |
| 212 | Operator has not provided acceptable written food handling procedures [s. 23] Observation: No food safety plan and sanitation plan are available on-site. Corrective Action: The operator will develop two plans with the help from the area EHO. |
| 305 | Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A mesh curtain was installed at the back door but all the edges of the curtain was not secured onto the door frame, which allowed the curtain to swing with wind. The gap provides pest entry points. Corrective Action: The operator will use Velcro to secure the curtain. Once the project is completed, please send a picture to area EHO. |