Observation: The containers used to store foods are heavily soiled (flour, rice, starches etc.)
Corrective Action: Clean all food storage containers regularly.
Observation: A number of food containers were observed stored directly on the floor.
Corrective Action: Organize all food storage areas so that all items are at least 6 inches off the floor.
Observation: Uncovered bowls of foods were double-stacked in the coolers.
Corrective Action: Ensure that all items in the coolers are properly covered and not double stacked.
Observation: Many foods in the coolers and freezers were not dated.
Corrective Action: Go through all unlabeled product, discard anything that is past it's shelf life and ensure that all remaining product is dated.
Observation: Unpacked raw chicken was observed in the bottom of one of the chest freezers.
Corrective Action: Clean out freezers. Designate 1 freezer for raw meats and ensure that all products are packaged properly to avoid cross contamination.
Observation: Open inserts of foods on the prep line are directly under shelves with a heavy build up of dust and filth.
Corrective Action: Clean the shelves above the inserts to prevent dust and filth from falling into the foods.
Observation: The condenser in brown upright cooler in the back storage room was dripping onto the lid of a food bucket.
Corrective Action: Re-organize the inside of the cooler so that condensate does not drip onto food containers.
Observation: A bucket of hashed browns was observed storage at room temperature.
Corrective Action: Operator indicated that this item had only been out for about 1/2 hour. Product was moved to the fridge, operator agreed to store product under refrigeration from now on.
Observation: Potentially hazardous foods in the prep line are not stored at or below 4C. As per the routine inspection report dated Sept 2010, operator had confirmed that a 2 hour rotation would be in place and that foods would be discarded at the end of the 2 hour period. During today's inspection, operator indicated that foods are put out for lunch service and then leftovers are placed back into the cooler at the end of service.
Corrective Action: Potentially hazardous foods must not be stored at room temperature for longer than 2 hours. The current practice is not consistent with food safety requirements to prevent potential growth of bacteria which can cause foodborne illness. Do not store any product in the prep line for longer than 2 hours and discard any remaining product at the termination of the 2 hour period.
Observation: The wire shelf above the prep table in the kitchen is lined with a piece of wood that is soiled, soaked with grease and cannot be easily cleaned. Other shelves in the kitchen are presently lined with tinfoil. These are not suitable surfaces upon which to store food, food containers or kitchen equipment.
Corrective Action: Remove all unapproved surfaces and re-finish with suitable materials. All surfaces must be durable, non-absorbent and easy to clean. Wood painted with a high gloss durable paint, hard plastic or stainless steel is acceptable.
Observation: This premises is not being maintained in a sanitary condition. All storage areas are cluttered, littered with food debris and dust, and are generally unclean. A heavy build-up of food debris and blackened grease was noted on the floor in the kitchen under and behind kitchen equipment and a thick layer of fryer fat is running down the wall behind the grill. The wooden baseboard under the dishwasher has come loose from the wall and build-up of food and grease was noted between the baseboard and the wall. Wire storage racks in the kitchen above the prep cooler are coated with grease and dust. Coolers are full of food scraps and the most door seals are affected by mold and/or mildew. Most surfaces were greasy to the touch - including food contact surfaces, storage shelves, door handles and faucets. Unsanitary conditions have been noted as a violation on every annual routine inspection report since 2004. Note: Failure to maintain premises, equipment and utensils in sanitary condition is a ticketable offence of $230.
Corrective Action: Facility is in need of a thorough cleaning now and more frequently than is presently done. De-clutter storage areas and discard any items not required for operation. Clean and sort all remaining items in the storage areas, designate one area for each type of item: food, equipment, cleaning supplies etc. Foods must be stored in clean, sealed containers and off the floor. Equipment must be in good working order and stored clean. Chemicals and cleaning supplies must be all kept in one designated area. Pull out all kitchen equipment from the walls and thoroughly clean walls and floor, paying extra attention to baseboards and corners where the heaviest build-up of grease and food debris was noted. Clean all wire storage racks above the prep line as well and inside all coolers (doors, shelves and door seals). Wipe down all door handles, faucets, dishwasher handles, and any other areas which are subject to high hand traffic. Freezers also require defrosting. Deadline for cleaning is 2 weeks.
Observation: Soap and bleach are mixed together in a bucket that is used to store wiping cloths.
Corrective Action: This is not an approved method of storing wiping cloths. Sanitizing solutions must be kept separate from soap. Store wiping cloths in a bucket of clean water mixed with bleach only - target concentration is 100ppm (approx. 1 ounce bleach to 1 gallon of water). This violation was also noted on the 2011 inspection report.
Observation: A number of items not required for operation of the food premises were noted in storage areas.
Corrective Action: Remove all items not required for operation of the food premises.
Observation: Roast beef was observed cooling on the counter. At time of inspection the operator indicated food had been out for at least 3 hours but was unsure exactly how long the product had been at room temperature. Pursuant to Section 12(1)(d) of the FOOD SAFETY ACT, the roast beef was detained for the purposes of temperature measurement by a calibrated thermometer. The food temperature was recorded as 34 ° Celsius. This recorded food temperature fails to meet the prescribed standard of ‘not more than 4°C or not less than 60°C’ stipulated by Section 14(2) of the Food Premises Regulation under the PUBLIC HEALTH ACT.
Corrective Action: Pursuant to Section 12(4)(b) of the FOOD SAFETY ACT, food noted above is considered condemned as it failed to meet a prescribed standard. This food must be destroyed by the operator of this food establishment. The Environmental Health Officer witnessed the destruction of the food during the inspection. Note: failure to store foods at the correct temperature and improper cooling have been noted on at least 4 of the last 8 routine inspection reports. Failure to process food in a safe manner and failure to store foods at a safe temperature are both ticketable offenses in the amount of $345 for each violation.
Observation: Storage areas are very cluttered. Dark corners and hard-to-reach areas that are not cleaned regularly present an ideal harborage area for pests.
Corrective Action: De-clutter all storage areas. Ensure all items (equipment, food, cleaning supplies etc.) are stored at least 6 inches off the floor. Regularly clean all corners and hard-to-reach areas in storage rooms.