Chef Big D's Deli Ltd. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 04, 2014
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: Several ceiling light fixtures were not provided with shatterproof light covers Corrective Action: Ensure all ceiling lights in kitchen areas are covered with plastic shatterproof light covers.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: Cooked soup in hot-holding unit recorded temperature 55C (soup had been in hot-holding unit less than 2 hours). Corrective Action: Cooked foods must be re-heated to a minimum of temperature of 74C, then transferred to hot-holding unit to be held above 60C. At time of inspection, soup was put back on stove to be re-heated above 74C. Operator required to test hot food temperatures with probe thermometers to ensure required temperatures are being met.
511	Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: The temperature of several food items in refrigerated prep table at cooking line, were found to be above required temperature of 4C. Corrective Action: Ensure foods in refrigerated table are maintained at 4C, or colder. Monitor food temperatures during the day. If any foods are found to be above 4C, ensure the food is used within 2 hours, or discarded.
806	Non-food containers are clearly labelled for contents Observation: Several sanitizer spray bottles were not correctly labeled with contents. Corrective Action: Ensure all cleaning product containers are clearly labeled to correctly identify contents.

Comments:

The following items noted (in compliance with Food Premises Regulation):
- All other refrigeration temperatures recorded 4C, or colder
- Freezer temperature recorded -22C
- Temperature logs maintained
- Wall-mounted liquid handsoap and paper towels provided at handwash station (3-compartment sink).
- Dishwasher provides 100ppm chlorine in sanitizing rinse
- Food storage well organized (foods are covered, labeled, dated)
- Food and equipment stored on shelving a minimum of 6 inches up off floor
- Employee personal belongings stored in a designated location
- Sanitizer spray bottles recorded Quats 200ppm
- Premise clean and well organized