Fortune Palace Restaurant - 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
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Bowls used as scoops are left in product for ongoing use in ingredient bins. Some food was stored without covers, or were on the ground. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Food may become contaminated when stored without covers or when on the ground. Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. Ensure that food is properly stored and covered, and is also not stored on the ground.
212	Repeat Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator did not have Food Safety or Sanitation plans on-site during the inspection. Public Health Significance - Food Safety plan are written steps to ensure that food is kept safe from the time it is received to the time it is served to the public. Sanitation plans are written steps to ensure that the facility remains clean and sanitary to prevent contamination of food. Corrective Action: Prepare Food Safety and Sanitation plans - EHO attached guidelines and templates with previous inspection report.
302	Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse temperature. 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. Gauge temperatures must meet manufacturer's specifications. Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine soak for 2 minutes for all dish ware after washing. 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	Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door by deep fryer was left open during inspection. Public Health significance - open doors allow entry of pests such as mice and flying insects. Corrective Action: Install a screen on the door or keep the door closed.
403	Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Some employees did not have clean clothing or have hair control (e.g., hair nets or hats). Some staff also had long unclean nails, and improper hand hygiene. Public health significance - improper hygiene of employees can lead to contamination of food and foodborne illness. Corrective Action: All staff must wear hair control and clean clothing. Nails must be kept short and clean, and hands must be washed after touching self, going to the washroom, smoking, touching cash or raw meat, or otherwise after potential contamination.
501	Repeat Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Corrective Action: A person in charge who has Level 1 FoodSafe training must be in the establishment at all times while in operation. Ensure staffing schedules allow for FoodSafe trained personnel to be present at all times. Recommend that all staff have FoodSafe Level 1 training.