Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 09, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b)) Observation: Pop gun was dirty/had pop buildup inside. Corrective Action: Clean and sanitize the pop gun to remove buildup.  |
| 507 | Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: No bleach or other approved sanitizer (ie. quats) is available on site. Corrective Action: Ensure bleach is available on site for sanitizing surfaces and equipment. Use a sanitizing solution of 100 ppm chlorine for sanitizing surfaces (1/2 tsp bleach mixed with one litre of water). |
Comments:
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Sanitation of premises is good.
Maintenance of premises is good.
No pests observed at time of inspection.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination
Beverages only being served here. No dairy products used in beverages. Refrigeration units are only holding bottled alcoholic beverages.
New glasswasher has been installed within the last month. Glass washer measured 12.5 ppm Iodine at time of inspection. Test strips were available on site.
Staff are checking concentration of glass washer every couple days. Recommend using a log sheet to for glass washer concentration monitoring, this will ensure staff are checking daily and provide a record that the unit is working properly.