More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 17, 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 |
|---|---|
| 308 | Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temperature dish washer was not in working order at time of inspection. Staff were using three compartment dish washing method to sanitize dish ware. Corrective Action: Repair or replace the dish washer. Continue to use three compartment dish washing method for sanitizing of dish ware until this is achieved.  |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back kitchen prep area does not have a dedicated hand sink. This kitchen area is separated from the smaller front kitchen and requires a sink for convenient access to all employees in order to limit potential cross-contamination between areas. Operator states that kitchen staff in the back use the staff washroom if needed to wash hands during food preparation. This is not an acceptable method of hand washing. Corrective Action: Ensure that the back kitchen has a hand sink stocked with liquid soap and paper towels available for employees. Operator has noted that an unused sink is available for use, but must be cleared of clutter to ensure that it is accessible to employees. |