Essentially Blackcomb - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 02, 2008
Number of critical violations:	1
Number of non-critical violations:	2
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: Back bar coolers and the small cooler in the back room are not maintaining temperature less than 4C . Food temperatures measured at 5-7C; all hazardous food moved to additional coolers. Corrective Action: Monitor coolers for proper temperature (small cooler adjusted at the time of inspection), do not use until capable of maintaining food temperature below 4C.
110	Food Not Protected - General Observation: Food products (sandwiches) are not being dated/labelled. Corrective Action: Sandwiches should be dated to ensure proper product rotation.
116	Improper Construction / Maintenance of Establishment Observation: There is a build-up of debris (wrappers, napkins) under the BBQ equipment. Corrective Action: BBQ area requires cleaning.

Comments:

Additional items noted at the time of inspection:
All handwashing facilities are accessible and properly stocked with soap and paper towel.
Hot holding temperatures are good (soup measured at 67C).
Quat spray bottles available for sanitizing surfaces, concentration measured at 200 ppm = good.
HIgh temperature dishwasher final rinse measured at 75C at the plate = good.
General food handling procedures appear to be satisfactory (no direct hand contact with food and appropriate use of tongs/gloves noted at the time of inspection).