Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 16, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Dishwasher sanitizing rinse recorded 10ppm chlorine at time of inspection. Operator was not testing sanitizer concentration on a regular basis. Corrective Action: Dishwasher must provide between 50 and 100ppm chlorine. Ensure dishwasher provides at least 50ppm chlorine. Test strips left with operator. Ensure sanitizing concentration is monitored on a regular basis.  |
Comments:
Other items noted (meets regulatory requirements):
- Handwash sinks in kitchen and washroom provided with wall-mounted liquid handsoap paper towel dispensers.
- Fridge temp recorded below 4C