Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 06, 2004 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 4 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Temperature of food in inserts on prep table exceeds 40 degrees; must be rotated within 2 hours or discarded.  |
| 122 | Critical Inadequate Food Safety Plan Observation: in progress |
| 112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: equip all coolers with thermometers (including Bear House), monitor temperatures daily. |
| 113 | Improper Sanitary Facilities Observation: soap and paper towel dispensers at handwash sinks empty in main kitchen; Bear House sink must be equiped with liquid soap and paper towel dispensers. |
| 116 | Improper Construction / Maintenance of Establishment Observation: Thoroughly clean premises prior to opening. |
| 130 | Inadequate Sanitation Plan Observation: in progress |
Comments:
This premises was not officially open at the time of this inspection; was scheduled to open the following day. Food safety and sanitation plans are being prepared by the Executive Chef's office at the Fairmont Chateau.