More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 13, 2002 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
|---|---|
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Front food prep cooler measured at (top) 15C and (bottom) 11C. Ensure the cooler can maintain food items at 4C at all times.  |
| 110 | Food Not Protected - General Observation: Ensure all food is stored at least 6" of the floor. Standup one door cooler - better organization is required. Ensure raw meat items are stored below ready-to-eat foods to ensure contamination of ready-to-eat foods with raw meat dirippings does not occur. |
| 118 | Other (Specify) Observation: Ensure fly zappers are not placed near food prep areas as fly body parts can be thrown up to 1 meter and may contaminate food items in a food prep area. Please submit a Food Safety Plan & Sanitation Plan to the Health Unit by Sept 13, 2002. |