Whistler Mtn Chic Pea - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 21, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 803 | Premises is free of conditions which lead to harboring/breeding of pests (Sec 26(b)
Observation: Storage room is cluttered and several items are stored on the floor, hindering the ability to properly clean and inspect for signs of recent pest activity.
Corrective Action: Install additional shelving so that all equipment can be stored at least 6 inches off the floor. Please have this item addressed prior to opening next season. Also, operator suggested moving palates used to store drinks out 6 inches from the wall so cleaning in behind can occur more regularly - this should also be done.
 |
| 804 | Premises are protected from entrance of pests (Sec 26(c))
Observation: Some mouse droppings were noted in the downstairs storage area on the floor along the walls. There were some potential pest entrance points identified in that area, mostly in the ceiling and walls at plumbing and electrical conduits.
Corrective Action: Seal all potential pest entrance points to this room. Please have this item addressed prior to opening next season.
|
Comments:
The following items were in compliance with the Regulations:
-Hand washing stations were equipped with hot/cold water, soap and paper towel.
-All refrigeration temperatures measured less than 4C.
-All hot holding units measured >60C.
-Re-heating procedures for soups were discussed, no concerns were identified.
-Thermometers were noted in all coolers.
-Temperature logs were up-to-date. Staff completed a temperature check during the inspection.
-There were no issues noted with food storage or labeling.
-General sanitation of the premises was acceptable.
-Washrooms were clean and supplied with soap/paper towel.
-Sanitizing solution was available for food contact surfaces and measured 200ppm quat.
-Dishwasher measured >71C during sanitizing rinse cycle.
-At least one person on site with Foodsafe Level 1.