Observation: Staff must wash hands/use new gloves each time they enter the food preparation area and each time they change tasks. By 11/02/04, please provide liquid soap and paper towels for handwashing - must be wall mounted. At time of inspection, staff were washing hands, however, no paper towels available (common towel used), liquid dish soap from a pourable container was used, and the sink in the food prep area was full of dishes, so duration was short.
Observation: All wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution (100 ppm chlorine) with wiping cloths must be kept in a separate container, monitored with test strips and changed every 2 hours. Consider an automatic system for sanitizer, spray bottles with sanitizer, or even Chlorox wipes. Operator said that Sanitizing Solution would be prepared in time for clean up.
Observation: 1.Outstanding from previous inspection 18/03/03 -dry goods (flour, sugar, etc) needs to be in washable containers with lid and scoop with handle facing out -cover items when not in use 2.Upright freezer requires defrosting and reorganizing.
Observation:
Observation: Plumbing / sinks / dishwashing / toilet facilities not properly sized, installed and maintained. 1.Sinks in the food prep area are too small for existing menu. Within the year, the existing 2-compartment domestic sink needs to be replaced with either a 3-compartment sink that will be sized to hold the largest piece of equipment and a separate handbasin for handwashing OR a commercial dishwasher with a 2-compartment sink that will be sized to hold the largest piece of equipment. 2.Facets in food prep area and staff washroom require repair. 3.Toilet facilities not in good repair. -remove excess clutter from staff washroom. - paper towels (wall mounted) required - liquid soap available in a pump dispenser at time of inspection.
Observation: 1.Outstanding from previous inspection 18/03/03 -need more cleaning and organizing, esp in hard to reach areas (corners, behind/under equipment) 2.Large storage bins are needed to contain used chocolate molds prior to washing. At time of inspection, used chocolate molds were on all work surfaces and piled into the sinks.
Observation: 1.Copy of Operator's FoodSafe Certificate required. 2.Revised/ updated contact info of Operator required. 3.A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written foodhandling procedures is $230.00. A Food Safety Plan must be submitted by 15 March 2004. 4.A Sanitation Plan is required under Section 24 of the Food Premises Regulation. The fine for failing to have written sanitation procedures is $230.00. A Sanitation Plan must be submitted by 29 February 2004