Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 17, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 705 | Written actions to be followed up when critical limits are not met (Sec 23 (3)(d)) Observation: Foods are transfered to hot holding before achieving the critical limit required for re-heating (meatballs in tomato sauce, soups etc). Corrective Action: In accordance with the approved food safety plan for the premises, ensure all foods are thoroughly re-heated (minimum 74C/165F) prior to transfering into hot holding.  |
Comments:
A routine inspection was conducted.
General Observations:
- Refrigeration temperatures met regulatory requirements.
- Thermometers were noted in fridges.
- Foods are stored in a sanitary manner and are protected from contamination.
- Premises is generally clean and well maintained.
- Sanitizing solution is available for food contact surfaces.
- 3 compartment sink dishwashing criteria were reviewed with operator.
- Foodsafe trained staff on site at time of inspection.
- No signs of pest activity were noted within premises.
- Hand sink was accessible and equipped with soap and paper towel.