More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 27, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
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) Sanitizing solution stored in one of the bucket at the dish washing area was found to be at 50 PPM. Quat solution was found to be cloudy at the time of inspection. Sanitizer solution must remain at a minimum of 200 PPM for Quat. Maintaining sanitizer solution above their recommended levels helps the destroy organisms of public health importance may be present on food contact surfaces and wiping cloths after cleaning. Wiping cloths, when moist, can become breeding grounds for pathogens that could be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration and monitor frequently to ensure 200 ppm QUAT is maintained.  |