Observation: *Outstanding from previous inspection (08/03/01) - To reduce the risk of contamination to the ice, provide a designated ice scoop and store in a washable container on a separate shelf (external to the ice machine!) with the handle facing out.
Observation: Staff must wash hands/use new gloves each time they enter the food preparation area and each time they change tasks. Inadequate handwashing facilities in food prep area. A separate handwash station must be provided in the food preparation area. The handwash station must be provided with liquid soap and paper towel dispensers and have a sign posted explaining proper handwashing procedures. *Confirmation from manager that a handbasin will be installed in food prep area during renovation in Dec 03.
Observation: 1.All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution - in food prep area, bar area, and service area. Sanitizing solution (200 ppm QAC) from automatic dispenser with wiping cloths must be kept in a separate container and changed every 2 hours. *Sanitizing solution prepared at time of inspection. 2.Accurate thermometers or chemical test kits are not present and not functional to monitor dishwashing and sanitizing operations. High Temp D/W in food prep area measured the acceptable range on test strip at time of inspection, however, gauge is incorrect and needs repair. Glass washer in bar area requires test strips to monitor iodine concentration and servicing.
Observation: 1.Walk In Cooler requires organization. 2.Cooking Equipment (grill, exhaust, etc.) has a heavy grease layer on front, sides, top, and bottom - immediate cleaning required! 3.Floors require immediate cleaning, especially under equipment and in the corners! 4.Exhaust above D/W requires immediate cleaning!
Observation: A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written foodhandling procedures is $230.00. Please complete Food Safety Plans by 30 Jan 04.
Observation: Floors, walls, ceilings not properly constructed and installed, not in good repair, unclean surfaces. 1.Walls require a thorough cleaning and repainting. 2.Spice shelves require cleaning and repainting. 3. Ceiling tiles require replacement - Ceilings in food preparation, wash-up and storage areas must be constructed to provide a smooth, crack-free, impervious, light-coloured and easy-to-clean finish. Drop ceiling tiles must be vinyl coated or equivalent in order to facilitate cleaning.
Observation: Any renovation to food prep and service area requires approval through this office. Please submit plans as soon as possible.