Gone Bakery & Soup Co. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Follow-Up
Inspection date:	March 20, 2015
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
101	Constructions/Alterations as per approval of plans/specificatons (Sec 3) Observation: A deep fryer was installed in the kitchen without prior health dept approval, as per requirements of the Food Premises Regulation Part 2 - 3 (1) which states: a person must not make alterations to the food premises unless the plans and specifications for the alteration have been approved by health officer. (2) An applicant for approval under subsection (1) must (a) submit to a health officer a copy of the complete plans and specifications for the alteration. Corrective Action: Submit to local health authority: plans, specifications and Food Safety Plan for proposed new menu additions, for review and approval, prior to any changes being made. The deep fryer in the kitchen is currently not approved for use, and must be removed from the premises and not used, until written approval from the local health authority is issued.
102	Constructions/Alterations in accordance with the regulation (Sec 4) Observation: Premises is not equipped with ventilation that is adequate to prevent the accumulation of smoke, grease and objectionable odours, as required in the Food Premises Regulation Part 2 - 4 (1) which states: "Every person who constructs or makes alterations to food premises must ensure that the food premises are (h) equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours." Corrective Action: Discontinue use of the deep fryer. Clean grease residue from floors, walls, ceiling, vents and equipment. If you wish to install a deep fryer in this premise, plans must first be submitted to the local health authority for review and written approval, prior to any new equipment being installed.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: The meatballs in sauce in the hot-holding unit recorded internal temperature of 55C. Corrective Action: Cooked foods must hot-held above 60C. Cold foods must first be reheated to a temperature above 74C, before being transferred to a hot-holding unit. The operator told me the meatballs had just been placed into the hot-holding unit (without prior reheating on stove). During this inspection the meatballs were transferred back to the stove for reheating to above 74C for a minimum of 15 seconds, then placed back into the hot-holding unit and hot-held above 60C. Operator was advised to follow the restaurant Food Safety Plan, which requires all foods to be reheated to above 74C, before being transferred to hot-holding unit and held above 60C.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The soap dispenser at handwash sink in kitchen, was empty at time of inspection. Corrective Action: Ensure all handwash stations are fully stocked with wall-mounted liquid handsoap and paper towel dispenser at all times.

Comments:

Inspection was conducted to review proposal to install a free standing hood and deep fryer in the kitchen.

At time of this inspection it was observed that a deep-fryer was installed without prior health dept approval.
At time of this inspection the following was observed:
- kitchen was very hot with a heavy odour of grease and food odour
- walls, ceilings and floors in vicinity of fryer were visibly greasy
- ceiling vent covers showed visible signs of grease and build-up of dust/grime attached to vent cover
- small puddles of grease were observed on floor and counter beside fryer
- fryer was installed directly beside the drainboard in the dish pit. Although a stainless steel divider was installed between fryer and dish drainboard, the grease from the fryer was coating surfaces of dishes, equipment and surfaces of the dish pit area.
- No additional overhead ventilation was installed above the fryer (fryer was designed to be a ventless fryer – with built in filtration and no overhead ventilation)

Based on the above observations, the current proposal to install a deep fryer in this kitchen, is not approved.
Unless adequate ventilation can be provided and until a suitable floor plan is submitted and approved by the health authority, the deep fryer must be removed from the premises and the deep fried food items are to be removed from the menu.