Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 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 |
| 701 | Repeat Operator has written food handling procedures in place to prevent health hazards (Sec 23 (2)) Observation: Large containers of cooked soups observed cooling at room temperature. Corrective Action: Hot soups must be adequately cooled before being refrigerated. Cooked soups must cool from 60C to 20C within 2 hours, then from 20C to 4C within 4 hours. Cooked soup's must be transferred to smaller containers or shallow pans or ice wands used, to ensure soups are cooled from 60C to 20C within 2 hours. Once soup temperature reaches 20C, soups can then be refrigerated to cool to 4C.  |
Comments:
The following items noted at time of inspection (in compliance with Regulation):
- Wall mounted liquid handsoap and paper towel dispenser provided at handwash sink
- Refrigeration temperatures recorded 4C, or colder
- Freezer temperature recorded -12C (breads, desserts and frozen fruit/vegetables only)
- Foodsafe certified staff on-site
- Janitorial sink area clean and well organized
- Premise clean and well maintained.