Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | July 22, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
The following items have been addressed since last inspection (June 15, 2009):
108. 1) Glasswasher chlorine residual recorded 100ppm chlorine = good.
2) Clean, wiping cloths stored in sanitizing solution 200ppm Quats = good.
110. 1) Cleaning chemicals have been moved to storage area, separate from food products.
2) Rubber seal around freezer door has been repaired.
113. 1) Broken faucet on sink beside glasswasher has been repaired. Spray arm has been installed.
2) Handwash sink beside 3-compartment sink has been repaired.
116. 1) Leaking taps at dishwash sink have been repaired.
2) Ceiling vent in staff washroom has been cleaned.
3) Clutter in back storage area has been organized.
4) Floors and walls have been cleaned and de-greased.
5) Seal on rear entry door has been repaired.
Items still to be addressed:
105. Cheese and sliced onions must be maintained at 4C (with refrigeration or ice packs). Ice packs had thawed at time of inspection. Ensure ice packs are monitored and changed on a regular basis. (Follow A&W Corporate Food Safety Plan)
108. Sanitation log was not available for review, at time of inspection. EHO will follow-up July 27th to review Sanitation logs.
110. 1. Store opened packages of dry-goods in food-grade containers with tight fitting lids.
2. Temperature log was not available for review during inspection. EHO will follow-up July 27th, to review Temperature logs.
3. Walk-in freezer temperature recorded -8C. Freezers must be maintained at -18C. EHO will review Temperature logs on June 27th, to ensure freezer temperatures are monitored on a regular basis and temperatures meet regulatory requirements.