Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 11, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 503 | Equipment/utensils/food contact surfaces are in good working order (Sec 16(b)) Observation: Temperature gauges on dishwasher were not displaying accurate water temperature; and condensation build-up inside gauges made if difficult to accurately read water temperature. Corrective Action: Repair or replace temperature gauges on dishwasher, to ensure operator has ability to accurately read the wash and sanitizing rinse water temperatures (repairperson called in at time of inspection).  |
Comments:
Routine inspection conducted.
The following items noted (in compliance with Regulations):
- Wall-mounted liquid handsoap and paper towel dispensers provided at all handwash sinks.
- Refrigerator temperatures recorded 4C, or below.
- Freezer temperatures recorded -18C, or below.
- Refrigeration temperatures monitored daily and recorded on electronic Temperature logs.
- Probe thermometers provided and in use, to monitor internal food temperatures in refrigerated sandwich cases.
- Cooked foods hot-holding above 60C (soups, chilli).
- Staff observed practising good food handling procedures (hair restrained, glove use, handwashing)
- Janitorial sink area clean and organized (mops hung to dry)
- Food storage areas well organized (foods stored on shelving minimum 6 inches up off floor).
- Storage area for employees personal belongings provided.
- Dishwasher sanitizing rinse temperature recorded above 180F.
- Quats sanitizer in buckets with cloths provided for sanitizing food contact surfaces (200ppm Quats).
- Front line cooler was being repaired at time of inspection (all foods moved to another refrigeration unit).
- Permit to Operate posted in visible location to the public.
- Foodsafe certified staff on-site.
- Premise clean, organized and well managed.