More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | December 09, 2020 |
| Number of critical violations: | 0 |
| 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 |
|---|---|
| 306 | Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noticeable improvements have been made to the sanitary condition of the kitchen. Further cleaning is required in some areas. See inspection comments for more details. Corrective Action: Ensure that all parts of the kitchen are maintained in a sanitary condition.  |
| 307 | Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Refinish surfaces to provide a durable easy to clean surface. |