Northern Palace - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooked pork observed being cooled in large plastic bins. This cooling practice does not facilitate proper cooling and could allow bacteria to grown and multiply. Corrective Action: Ensure that cooked potentially hazardous foods are properly cooled in small portions; in shallow containers preferable stainless steel metal inserts or food grade containers.
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Internal temperature of cooked pork stored in the walk-in cooler measured 7.2 degrees Celsius due to being stored in a large rubbermaid bin. Corrective Action: Ensure that all potentially hazardous foods are maintained at 4 degrees Celsius or lower.
209	Food not protected from contamination [s. 12(a)] Observation: Raw pork in the reach-in cooler observed stored above ready-to-eat cooked vegetables. Corrective Action: Ensure that all raw animal proteins are stored below ready-to-eat foods.
209	Food not protected from contamination [s. 12(a)] Observation: Rubbermaid plastic containers observed being used to store food in the walk-in cooler. Rubbermaid plastic is not meant for food storage. Chemicals could leach and contaminate food. Corrective Action: Ensure that only food grade containers are used to store food.
209	Food not protected from contamination [s. 12(a)] Observation: Raw chicken observed stored above raw fish in the walk-in cooler. Raw chicken blood could leak and contaminate fish. Corrective Action: Ensure that raw chicken products are always stored below all other foods.
209	Food not protected from contamination [s. 12(a)] Observation: More than five containers of food stored in the walk-in cooler observed uncovered. Such storage practice could lead to contamination of food. Corrective Action: Ensure that all stored food that has completed the cooling process is covered to prevent potential airborne contamination.
209	Food not protected from contamination [s. 12(a)] Observation: Multiple containers of food and food packaging observed stored directly on the floor throughout the kitchen. Corrective Action: Ensure that all food and food contact packaging are properly stored at-least six inches off the floor. This facilitates cleaning, monitoring of pest activity and prevention of contamination from spill.
209	Food not protected from contamination [s. 12(a)] Observation: Metal bowls observed being used as scoop for various bulk food ingredients. This allows unwashed hands to come in contact with food and result in contamination. Corrective Action: Ensure that only scoops with a handle are used to prevent potential contamination.
210	Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen beef, seafood and chicken observed being thawed sitting at room temperature.Thawing potentially hazardous foods 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: Ensure that all potentially hazardous foods are thawed under cold running water, in the fridge or in the microwave oven.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Long-standing debris observed on the interior surface of microwaves. Corrective Action: Ensure that all food handling equipment and utensils are regularly cleaned and sanitized.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Long-standing debris observed on the exterior surface of bulk food ingredient storage bins. Corrective Action: Ensure that all food handling equipment and utensils are regularly cleaned and sanitized.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: heavy debris build-up observed on table mounted can opener. Corrective Action: Ensure that all food handling equipment and utensils are regularly cleaned and sanitized.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelving units, cooler doors, ceiling vents, exhaust hood, ovens and spray nozzle at dish area observed with heavy dust, dirt and grease build-up. This could lead to contamination of food and food contact surfaces. Corrective Action: Ensure that the entire kitchen is thoroughly cleaned and sanitized. Use sanitation templates attached with this report and maintain a sanitary environment.
314	Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Operator does not have a written sanitation plan and the food premise is not maintained in a sanitary condition. Corrective Action: Ensure that a sanitation plan is developed using template provided and used to maintain the food premise in a clean and sanitary condition..
402	Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: (CORRECTED DURING INSPECTION) Employee observed handled raw chicken and did not wash hands prior to proceeding to slice beef. Employee was advised to wash hands before touching beef.. Corrective Action: Ensure that hands are properly washed after handling chicken and before handling any other food.
402	Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employee observed washing hands and did not use disposable paper towel to dry hands. Corrective Action: Ensure that disposable paper towels are used to dry hands
501	Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have a food safety training certificate. Basic safe food handling practices observed lacking. Corrective Action: Ensure to attend a food safety training and make certificate available for review during inspection.
502	In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty has a food safety training certificate.Basic safe food handling practices observed lacking Corrective Action: Ensure that atleast one staff on duty attends a food safety training and make certificate available for review during inspection.