White Goose Bistro - 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
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods are stored at above 4°C. the walk in cooler was above 4C (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
212	Operator has not provided acceptable written food handling procedures [s. 23] Observation: The facility has not submitted a written food safe plan for all food types provided. Corrective Action: Produce and submit a food safe plan for sous vide, mussels, and risotto for a start to a full food safety plan.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
305	Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The rear door was open with screen or method to prevent pests from entering the facility. Corrective Action: Provide adequate, l vermin-proof, seals or doors as needed.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There was a general build up of debris throughout the facility. Many areas have a greasy build up that is not easy to remove. Some surfaces are wearing and are no longer impervious to moisture or easy to clean. Corrective Action: A deep clean of the facility is required. After a deep clean an assessment of surfaces quality will occur.