Starbucks at Ramada - Inspection Report

Inspection Information:

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: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
304	Premises not free of pests [s. 26(a)] Observation: Evidence of flies were noted in the facility. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate human food with feces, carry parasites and other diseases. Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and fly traps may be used (do not place above food preparation or storage areas). Clean and sanitize areas where pests are located and monitor situation.
309	Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemical dispensers above the two compartment sink were improperly labelled, and were both dispensing sanitizers. Public Health significance - Use of the wrong chemicals can lead to inadequate sanitation or production of toxic gases. Corrective Action: Ensure all chemical dispensers are properly labelled and connected to the correct chemical container.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: One of the hand washing stations did not have paper towel readily available. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.