More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Follow-Up, Follow-Up |
| Inspection date: | January 08, 2019 January 08, 2019 |
| Number of critical violations: | 2, 2 |
| Number of non-critical violations: | 1, 1 |
| Follow-up Required: | Yes, 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 |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Upstairs and downstairs walk-in coolers were observed to be at 5°C to 7°C. Corrective Action: Adjust temperature of walk-in coolers to ensure temperatures are kept between 1°C to 3°. Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.  |
| 209 | Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Some food stored in walk-in cooler were not covered. Some containers are stacked on top of other food containers without a lid or cover. This can expose food to contamination from the bottom of containers. Corrective Action: Lids and covers for containers were placed. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Downstairs walk-in cooler: paint on walls is starting to chip. Visible signs of mould observed on wall. Paint chip could land on food. Corrective Action: Please ensure the walk-in cooler wall is cleaned up and repainted within the next 4 months. |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Upstairs and downstairs walk-in coolers were observed to be at 5°C to 7°C. Corrective Action: Adjust temperature of walk-in coolers to ensure temperatures are kept between 1°C to 3°. Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. |
| 209 | Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Some food stored in walk-in cooler were not covered. Some containers are stacked on top of other food containers without a lid or cover. This can expose food to contamination from the bottom of containers. Corrective Action: Lids and covers for containers were placed. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Downstairs walk-in cooler: paint on walls is starting to chip. Visible signs of mould observed on wall. Paint chip could land on food. Corrective Action: Please ensure the walk-in cooler wall is cleaned up and repainted within the next 4 months. |