Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 19, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 507 | Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The dishwasher did not reach 71 degree Celsius on the dishes and 81 degree Celsius on the rinse gauge. Corrective Action: Repair the dishwasher. The rinse temperature gauge must reach 81 degree Celsius during rinse cycle. Use 3 compartment sink to manually sanitize the utensils until dishwasher is repaired. Target completion for dishwasher repairs 15 days from the date of this inspection.  |
Comments:
This facility is used to prepare meals for small catering events in the town. Approximately 20-25 small events every year.
In compliance items:
- Refrigeration temperatures less than 5 degree Celsius.
- Freezer temperature less than -18 degree Celsius.
- The operator is foodsafe certified.
- Soap and paper towel available in the washroom which is close to the food preparation area. The operator is advised to provide soap and paper towel on the 3 compartment sink.
- Bleach is available to sanitize the food contact surfaces.
As per information provided by the operator, the dishware used in the catering events is not washed in this facility. The dishwasher rental company is responsible for washing and sanitizing the dishes.
During summer, vegetarian soups are cooked in the facility, transported hot to Whistler farmer's market, and sold for immediate consumption. The operator is advised to apply for a temporary food permit in order to serve food for immediate consumption at the farmer's market. The operator is further advised that the temporary food service permit allows her to operator maximum 14 days in a year. In order to operate for more than 14 days a year, a mobile food service permit will be required.
The operator to contact the dishwasher technician and inform the EHO when dishwasher is repaired. In the mean time, all the utensils must be manually sanitized after running through the dishwasher.
A follow up inspection is required.