White Goose Bistro - 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
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods are stored above 4°C at 10°C in the upstairs walk- in cooler. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Sanitation plan is unclear and regular sanitation of the facility does not seem the be happening on a regular basis. Sanitizer bottles are not lableed and there are multiple chemicals being used without proper dilution ratios or test strips. Corrective Action: Update sanitation plan and train all employees on how to sanitize surfaces regularly with an appropriately diluted sanitizer solution.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Large build up of food debis, grease, and grime in various areas of the restaurant. This can affect sanitation and attract pests. Corrective Action: Regularly clean and sanitize all food contact surfaces, underneath and behind equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
304	Premises not free of pests [s. 26(a)] Observation: Mice in trap caught and mice droppings found behind shelves and equipment. Corrective Action: Clean and sanitize the facility regularly. Follow mice dropping clean up instructions attached.
305	Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Backdoor was left open for the entirety of the inspection. Pests can enter the building easily when the door is open. Corrective Action: Install a screen door or leave the backdoor closed during operation.
312	Items not required for food premises operation being stored on the premises [s. 18] Observation: Many items unrelated to restaurant operations stored in the downstairs storage area. This is a potential nesting area for pest as the clutter makes it difficult to clean and sanitize. Corrective Action: Remove all items that are unrelated to the operation of the restaurant.