Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 13, 2012 |
| 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 |
| 704 | Written procedures to ensure critical limits are met (Sec 23 (3)(c)) Observation: The temperature log forms do not have a section for the soup warmer used to hold chicken curry. The temperature at the time of inspection was low and adjusted to greater than 60C at time of inspection. Corrective Action: Update the temp log form to include hot holding of chicken curry  |
Comments:
Premises is clean and well maintained. All protective temperatures meet regulatory requirements. Quat sanitizer is available at 200ppm. Temperature logs are complete and up to date except where noted.