Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | May 16, 2014 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
116 | Improper Construction / Maintenance of Establishment Observation: Some putting green mats were used in the dish pit. Corrective Action: Replace the mats with ones that can be easily cleaned. |
116 | Improper Construction / Maintenance of Establishment Observation: the dry storage container lids still require replacement as the duct tape is not a cleanable surface Corrective Action: Provide new lids for the dry storage containers in the kitchen. |
116 | Improper Construction / Maintenance of Establishment Observation: Backflow preventers in the premises have not been tested in the last year. Corrective Action: Ensure the backflow preventers are tested. |
116 | Improper Construction / Maintenance of Establishment Observation: The water filters in the kitchen for the ice machine and othe equipment should be changed and include a change by date on the filter housing so that it can be easily seen when the filters need changing. Corrective Action: Ensure that the filters are changed and the filter housing is labelled with the "change by" date. |
402 | Food is protected from contamination (Sec 12(b)) Observation: Some raw foods were stored above ready to eat foods in the reach in freezer in the kitchen. Corrective Action: Ensure that all raw foods are stored below ready to eat foods. |
705 | Written actions to be followed up when critical limits are not met (Sec 23 (3)(d)) Observation: Temperature logs are not completed for this facility. Corrective Action: Ensure that temperatures of all the coolers are written down at least once daily and kept in a log book. |
Comments:
Premises is clean and well maintained.
The flooring has been replaced in the bar area and is smooth, non-porous and easily cleanable.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish; or >82 degrees C/179 degrees F, measured at the manifold).
· Mechanical glass washing procedure is satisfactory (final rinse iodine concentration is between 12.5 ppm and 25 ppm in rinse water >24 degrees C/75 degrees F)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory except where noted.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.