Centennial Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 01, 2007
Number of critical violations:	1
Number of non-critical violations:	2
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: Non-food items (tools) are being stored amongst food in the dry storage area. Corrective Action: All tools must be stored in a designated area, separate from food.
110	Food Not Protected - General Observation: Food products are being stored in non-food grade containers (chemical/detergent buckets are re-used for food storage). Corrective Action: All food must be stored in food grade containers.
110	Food Not Protected - General Observation: Upright freezer has a build-up of frost. Corrective Action: Freezer must be defrosted.
116	Improper Construction / Maintenance of Establishment Observation: There is water leaking from the top of the freezer. Corrective Action: Leak must be repaired.
116	Improper Construction / Maintenance of Establishment Observation: There is a build-up of dirt/food debris on dry-goods containers. Ceiling is very dirty. Corrective Action: All food lids,and other surfaces must be maintained free from dirt. Ceiling must be cleaned - complete by November 30/07.
122	Critical Inadequate Food Safety Plan Observation: A Food Safety Plan has not been completed and approved for this facility. A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written food handling procedures is $230.00. Corrective Action: A Food Safety Plan must be submitted by November 29, 2007..

Comments:

Additional items noted/discussed at the time of inspection:
All cooler temperatures are below 4 degrees Celsius - good.
Ensure raw meats and vegetables are prepared on separate cutting boards.
Ensure all food (rice, noodles, meat) get placed in cooler after cooking.
Temperature logs must be maintained.