Fairmont Golf Course Club House - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 03, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 604 | Critical Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: The portable sink in the BBQ area is not working.
Corrective Action: Restore hot and cold water on the portable sink in the BBQ area. (Target completion date as soon as possible but not later than 3 days from the date of this inspection)
 |
| 604 | Critical Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: The hand washing station does not have hot running water and is being used to storage of cutlery box.
Corrective Action: Restore hot water supply at the hand sink in the kitchen and do not store anything over this sink. It is recommended that the hand sink is relocated from its current location towards the door to the BBQ area. (Target completion date for restoring hot water on the sink as soon as possible but not later than 3 days from the date of this inspection)
|
Comments:
Routine inspection.
In compliance items:
- Refrigeration temperatures are 4 degree Celsius or below.
- Freezer temperatures are -18 degree Celsius or below.
- High temperature dishwasher is reaching >71 degree Celsius on the dishes.
- Bar glass washer is providing >12.5 ppm iodine in the rinse cycle.
- Temperature logs being maintained.
- No signs of any pest infestation.
- Foodsafe certified food handlers available.
- Permit posted.
- General maintenance is satisfactory.
As per information provided by the manager, the restaurant patio will be extended to increase the number of people allowed.Discussed the plans for the patio expansion with the restaurant manager. The manager was advised to send the floor plans to the EHO for an approval.
A follow up inspection required