More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 28, 2020 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a moderate 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: According to the thermometers from the coolers, the temperatures were 10 °C. The cooler was at the warmest setting. Food items were probed and measured to be at 8.9 °C internally. The affected food items had only been in there for less than 2 hours and were moved to a refrigerator that is able to maintain 4°C or less. - 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: The operator adjusted the cooler to the coldest setting and moved potentially hazardous cold foods to working refrigeration units that can maintain a temperature of 4°C or less. Ensure that temperatures is monitored and only store potentially hazardous foods in the refrigeration unit that can maintain a temperature of 4°C or less  |
| 212 | Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperatures were not being monitored or recorded for the refrigeration unit and hot holding units. The operator was not able to provide the food safety plan. Corrective Action: Ensure that temperatures of refrigeration units and hot holding units are being monitored. Provide an updated food safety plan to the EHO |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A cut lemon was used to disinfect the cutting board and food contact surfaces. Lemon is not a sanitizer. There was no active sanitizer detected in sanitizer containers or spray bottles. The approved food sanitizers are QUAT (200-400 ppm) or bleach (100-200 ppm). Corrective Action: The operator immediately made a bleach spray bottle (150ppm) to sanitize surfaces around the premise. Operator was provided with several test strips and will get more test strips on their own to verify the concentration. |