China Cup Buffet - 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
305	Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Grease has been allowed to accumulate behind the deep fryers. This attracts pests to the centre of the kitchen. Corrective Action: Ensure that all grease is removed from the floor on a daily basis, and update the sanitation plan.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Various items throughout the kitchen are not clean, and are not cleanable. See inspection comments for specifics. Corrective Action: Update the facility sanitation plan, and a utilize it to ensuer items that can be cleaned are. Provide an update scheulde to the health units for when items that are no longer cleanable will be addressed. All items are to be smooth, light in colour and non-absorbant of moisture to be easy to clean.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Various items were left in dry food products, Styrofoam, plastic and metal bowls as scoops. These items are contaminated by the food handler's hands and are contaminating the dry ingredients. Corrective Action: Remove all scoops and wash/discard. Do not store scoops in bins. Discard all dry products that have clumps from wet food handlers hands on contaminated by moisture.
308	Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The dishwasher is leaking, there is evidence of a long term leak, as the wall is starting to degrade. One of preparation fridges is missing part of the metal linking and the insulation is exposed. Corrective Action: Address issues currently occurring and ensure a facility maintenance plan is in place.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. One handwashing sink was available and fully stocked in the kitchen out of four. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.