Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | July 10, 2014 |
Number of critical violations: | 0 |
Number of non-critical violations: | 10 |
Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
116 | Improper Construction / Maintenance of Establishment Observation: Ceiling tiles are missing over the oven and by the front door to the kitchen. Corrective Action: Replace missing tiles. |
402 | Food is protected from contamination (Sec 12(b)) Observation: Uncovered foods were observed in the walk-in cooler and freezer. Corrective Action: Ensure all foods are covered at all times when in storage. |
503 | Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: The backflow prevention device over the back sinks is overdue for testing. Corrective Action: Have the unit tested by a qualified person at least once per year. |
505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: A build up of clutter and food debris was noted under the dry storage shelves. Corrective Action: Clean the area. |
506 | Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: There is mildew on the back inside wall of the ice machine. Corrective Action: Empty, clean and disinfect the ice machine. |
506 | Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: The trays used to store sandwich wrappers are sticky and filled with food debris. Corrective Action: Wash and sanitize the trays now and more regularly. |
506 | Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: Water ponding was noted in the bottom of the condiment cooler. Corrective Action: Clean out the bottom of the cooler, investigate the cause of the ponding and have the unit serviced if required. |
508 | Adequate equipment/facilities available for sanitary maintenance (Sec 17(3)) Observation: The buckets used to store clean wiping cloths had no detectable sanitizer at time of inspection. Corrective Action: Discussed with operator, more sanitizer will be added to buckets. Use test strips to ensure that at least 100ppm chlorine is achieved. |
512 | Freezing equipment is able to maintain a temperature not more than -18 degrees C. (Sec 19(1)(b)) Observation: The meat freezer measured a temperature of -7C during inspection. Corrective Action: Freezers must be capable of maintaining an internal temperature of -18C. Have the unit serviced so it meets this requirement. |
513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: Some of the coolers are missing their thermometers. Corrective Action: Ensure every cooler in the premises has a thermometer. |
604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The paper towel dispenser at the hand sink is broken. Corrective Action: Repair or replace the dispenser. |
705 | Written actions to be followed up when critical limits are not met (Sec 23 (3)(d)) Observation: Condiments are not being rotated every 2 hours as per the food safety plan. No time stickers were available at time of inspection to indicate how long product has been out. Corrective Action: Discard all condiments that have been out for more than 2 hours or more than allowable time indicated in FSP. Resume monitoring of all condiments using the time stickers as per facility's Food Safety Plan. |
Comments:
All refrigeration temperatures met regulatory requirements, except as noted above.
Three compartment sink sanitizing solution tested 200ppm.
Foodsafe trained staff on site at time of inspection.
No signs of pest activity noted at time of inspection.
Washrooms are clean and supplied with soap/paper towel.