Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 16, 2013 |
| 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 |
| 118 | Other (Specify) Observation: 1) Temperature gauges on dishwasher not displaying accurate water temperature. 2) Liquid soap dispenser at service window handwash sink, was either empty or not working. Corrective Action: 1) Repair/replace temperature gauges on dishwasher (wash and rinse cycles), to ensure accurate water temperature is displayed and monitored (Operator advised EHO that repairperson had already been contacted). 2) Ensure all handwash sinks are provided with liquid handsoap and paper towels.  |
Comments:
Other items noted at time of inspection (in compliance with Regulations):
- Wall-mounted liquid handsoap and paper towel dispensers provided at all handwash sinks.
- Refrigerator temperatures recorded 4C, or below.
- Freezer temperatures recorded -18C, or below.
- Refrigeration temperatures monitored daily and recorded on Temperature logs.
- Probe thermometers provided and in use, to monitor internal food temperatures in refrigerated sandwich cases.
- Cooked foods hot-holding above 60C (soups, chilli).
- Staff observed practicing good food handling procedures (hair restrained, glove use, handwashing)
- Janitorial sink area clean and organized (mops hung to dry)
- Food storage areas well organized (foods stored on shelving minimum 6 inches up off floor).
- Storage area for employees personal belongings provided.
- Dishwasher sanitizing rinse temperature recorded above 180F.
- Quats sanitizer used for sanitizing handwashed dishes and in spray bottles for sanitizing food contact surfaces (200ppm Quats).
- Permit to Operate posted in visible location to the public.
- Foodsafe certified staff on-site.
- Premise clean, organized and well managed.