More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 06, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
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 |
|---|---|
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No Sanitizer provided for dishware washing. It is important to cleans and sanitize dishware to prevent bacterial growth. Corrective Action: Sanitize dishware in a 100 to 200 ppm chlorine bleach solution. (1 tsp per litre) obtain test strips and check the sanitizing solution periodically.  |