China Taste - Inspection Report

Inspection Information:

This facility was given a moderate 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 at above 4°C. Surface temperature of some food products within the walk-in cooler were measured between 5-6°C. 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. Dispose of any potentially hazardous foods that have been stored above 4°C for more than 2 hours.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. Non-food grade plastic is used throughout the facility to store food products. Public Health significance - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Scoop handles must be kept free from the product to prevent hand contact and contamination Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients. Replace all plastic containers with food-grade plastic, or provide evidence that plastic containers used are foodgrade.
306	Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noticeable build-up of grime and food-debris throughout the food-preparation area. For example, storage racks and walk-in cooler door. Exterior of some of the equipment were noticeably dirty as well. Pubic Health significance - improper sanitation can lead to pest infestations and cross-contamination of food. Corrective Action: Clean all surfaces of the facility, including floors, walls, equipment, and behind equipment/storage areas. All storage containers also need to be cleaned and sanitized.
308	Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some of the freezers were damaged, with duct-tape covering part of the lids. Cardboard was re-used throughout the facility, and was not in a sanitary manner at the time of the inspection. Duct tape, raw wood, & styrofoam were also observed in some areas being used as food contact surfaces or storing food containers/equipment on. Public Health significance - Cardboard, duct tape, raw wood, and stryofoam cannot be cleaned and sanitized. Corrective Action: Replace or resurface all surfaces that cannot be easily cleaned, isn't smooth, or that absorbs moisture.