Essentially Blackcomb - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 06, 2009
Number of critical violations:	1
Number of non-critical violations:	3
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: Ham was left on the countertop at room temperature for the duration of the morning and part of the afternoon. Temperature of Ham was 20 degrees Celsius. Corrective Action: Ham discarded at time of inspection. Ensure that all potentially hazardous foods are kept under refrigeration or held above 60 degrees Celsius.
113	Improper Sanitary Facilities Observation: No paper towel dispenser for handsink in service area. Corrective Action: Provide a suitable paper towel dispenser for the service area handsink.
115	Inadequate Insect / Rodent Control Observation: Fruit flies in the prep kitchen/storage area as well as in the service kitchen area. Unclean surfaces in these areas are serving as an attractant/ providing breeding sites - of particular significance is the mop sink in the service area, as well as stagnant water in the bottom of a garbage can in the prep kitchen and stagnant water in the bottom of a soup warmer that was not in use. Corrective Action: Enhanced cleaning is required in the mop sink area. Treat the drains with an appropriate pest control solution, discard old uncleanable mops, clean the garbage cans, clean and organise the downstairs prep area. Consider the use of fans in doorways to deter flies from entering.
116	Improper Construction / Maintenance of Establishment Observation: Seal on the walk in cooler is loose. Corrective Action: Repair the seal.
116	Improper Construction / Maintenance of Establishment Observation: Personal items and clutter in the service area kitchen. Corrective Action: Remove all unnecessary materials from the kitchen, organise the area so it is easier to clean. Consider providing extra shelving to facilitate this.
116	Improper Construction / Maintenance of Establishment Observation: Flooring in prep kitchen is cracked, paint is peeling. The surface is not smooth or easily cleanable. Corrective Action: Refinish the flooring in the prep kitchen downstairs so it is smooth, non-porous and easily cleanable.
116	Improper Construction / Maintenance of Establishment Observation: Bare wood surfaces on the frame of the walk in cooler. Corrective Action: Refinish all the bare wood so that the resulting surface is smooth non-porous and easily cleanable.
116	Improper Construction / Maintenance of Establishment Observation: Countertop for service kitchen handsink is worn and un-cleanable. Corrective Action: Refinish the hand sink countertop.

Comments:

All cooling equipment is functioning correctly at time of inspection.