Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 28, 2014 |
| 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 |
| 505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Some visible build-up of grease and dust on kitchen surfaces. Some unused equipment stored on premise (double door stand-up fridge in back storage area). Corrective Action: Maintain a regular and thorough cleaning schedule of all areas of kitchen. Ensure all areas of kitchen (walls, floors, ceiling, shelves, equipment) are cleaned on a regular basis with a de-greasing product. Remove any unused equipment from the premises. Reduce any unnecessary clutter from all kitchen areas.  |
Comments:
The following items noted at time of inspection (in compliance with Regulations):
- Dishwasher sanitizing rinse recorded above 180F
- Liquid handsoap and paper towels provided at handwash sinks
- Fridge temperatures recorded 4C
- Freezer temperatures recorded -18C
- Thermometers provided inside coolers
- Foodsafe certified staff on-site
- Cooked soups hot-holding above 70C
- Dry foods stored in plastic containers with tight-fitting lids.
- Wiping cloths stored in chlorine solution (100ppm)
- Walk-in cooler well organized (raw meats stored on bottom shelves: produce and cooked foods stored on separate shelves, foods covered)
- Separate cutting boards used for raw meat, cooked meat, and produce.
Recommend replacing coloured plastic Rubbermaid bins with clear or white plastic food-grade containers.