Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 04, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 604 | Critical Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No running water on the potable hand wash station in the BBQ area outside. No paper towel available on the outside hand station and the bar hand sink. Corrective Action: Restore running hot and cold water on the potable hand station and provide paper towels on these stations and the bar sink.  |
Comments:
Routine inspection with Kate, the assistant manager.
In compliance items:
Refrigeration temperatures are below 5 degree Celsius.
Thermometers available in all the fridges.
Mechanical dishwasher sanitizing at >71 degree Celsius on the dishes.
No signs of any pest infestation inside the restaurant.
Foodsafe certified food handlers available.
Sanitizer available to sanitizer the food contact surfaces.
Freezer temperatures below -18 degree Celsius.
Food storage practices appear to be satisfactory.
Food handling practices appear to be satisfactory.
General maintenance in the kitchen, bar and the walk in cooler downstairs is satisfactory.
Food permit is posted.
Mouse dropping observed in the storage shed outside where BBQ grills are stored at night. The operator to ensure that BBQ are cleaned properly before storing and any potential opening into the BBQ grills are plugged. Clean and sanitize the outside of the grill before using in the morning to avoid any potential contamination from the frequently touched surfaces. Pest proofing is required for the storage shed.
A follow up inspection required to verify running hot and cold water in the BBQ area.