More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 14, 2024 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | 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 |
|---|---|
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse temperature (67.5C). Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.  |
| 305 | Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Waste residual has been allowed to accumulate in hard to reach areas such as underneath equipment in the kitchen area and in the dry storage area. Additionally, observed pooling of water underneath pipes in the dry storage area side-room. Corrective Action: Remove all of the built-up debris underneath hard to reach areas and address the pooling of water to prevent conditions that may allow harbouring of pests. |
| 308 | Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: During inspection the dishwasher was not functioning properly. Corrective Action: Repair/replace the dishwasher to ensure the equipment is in good order and the premises is operating as per its health permit. |
| 402 | Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: (CORRECTED DURING INSPECTION) During inspection observed an employee with gloves handling food products directly after drive-thru transactions using the same gloves. Corrective Action: Ensure that all staff are aware and trained in adequate hand-washing procedures. |