More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | February 16, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler temperatures was measured at 7.5 degrees Celsius in the center portion of the cooler. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Monitor and log temperatures (including using a probe or infrared thermometer) regularly, adjust and have repaired as needed to provide a temperature of 4° Celsius or less at all times. Recommend rearranging how food is stored to allow adequate air flow throughout the cooler.  |
| 304 | Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice; droppings were noted in the facility. Operator has a pest control operator contract in place. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation. |