More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | February 16, 2017 February 16, 2017 |
| Number of critical violations: | 0, 0 |
| Number of non-critical violations: | 2, 2 |
| Follow-up Required: | No, 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 |
|---|---|
| 210 | Food not thawed in an acceptable manner [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, frozen pork was thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Corrective Action: Thaw foods under running cold water (inside their original plastic packaging), in the fridge or in the microwave oven.  |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: (CORRECTED DURING INSPECTION) Door handles on coolers and sink taps were greasy and sticky to touch. This will increase the chance for cross contamination. Corrective Action: Ensure all high touch areas are wiped down with a soapy water solution then sanitized with a sanitizer solution on a regular basis |
| 210 | Food not thawed in an acceptable manner [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, frozen pork was thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Corrective Action: Thaw foods under running cold water (inside their original plastic packaging), in the fridge or in the microwave oven. |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: (CORRECTED DURING INSPECTION) Door handles on coolers and sink taps were greasy and sticky to touch. This will increase the chance for cross contamination. Corrective Action: Ensure all high touch areas are wiped down with a soapy water solution then sanitized with a sanitizer solution on a regular basis |