Paradise Valley Wellness Centre-Kitchen - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 25, 2010 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 101 | Critical Food/Water Adulterated or Received From Unapproved Sources
Observation: Food premise is not connected to a source of potable water. Water system is currently under a Boil Water Advisory (issued Dec. 1, 2009).
Corrective Action: Operator may not use water system for drinking or food consumption purposes, while premise is under a Boil Water Advisory. Operator may continue to use dishwasher, as long as the sanitize rinse cycle is fully operational (provides 100ppm chlorine). Operator may continue to use tap water for handwashing (with warm water, liquid handsoap and paper towels).Operator will follow "Guidelines for Food Service Establishment under Boil Water Advisories".
 |
Comments:
The following items noted at time inspection:
- Premise currently under Boil Water Advisory - operator will not use water for drinking or food consumption purposes.
- Operator has provided bottled water for drinking and cooking use.
- "Boil Water Advisory for Food Service Establishment" information, provided to operator.
- Operator will post "Do Not Drink Water" signs at all sinks - until new chlorinator has been installed and Boil Water Advisory has been lifted.
- Installation of new drywall in kitchen has been completed, to repair water damage from broken sprinkler pipe.
- EHO will follow-up with operator, once Boil Water Advisory has been lifted.
- Public Health Act Order has been issued to operator, stating that chlorinator must be installed and approved, and Boil Water Advisory lifted, before April 14, 2010. If Boil Water Advisory has not been lifted by this date, the Food Premise will be ordered closed and will remain closed, until written permission to operate has been provided.
The following items are in compliance with regulatory requirements:
- Dishwasher sanitizing rinse recorded 100ppm chlorine (test strips on-site)
- Fridge temperatures recorded below 4C
- Thermometers provided inside all cooling units
- Freezer temperature recorded -18C
- Handwash station supplied with liquid handsoap and paper towels.
- Foodsafe certified staff on-site.
- Food storage well organized
( Premise has vegetarian menu only - no raw meats on-site)