Whistler Mtn Chic Pea - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 02, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The extra shelving in the dishwashing area has an edge that staff could hit their heads on - as a corrective measure they have made a soft edge using foam and tape. The edge is cleanable for now but the materials are likely not durable.
Corrective Action: The edge may need to be replaced once it wears - this replacement should be made of a more durable material that can be cleaned and sanitized regularly.
 |
| 506 | Equipment/utensils are maintained in a sanitary condition (Sec 17(1a))
Observation: The floor drains in the basement seem to be dried out and the smell of sewer gas seems to enter this area. This problem has not been identified previously.
Corrective Action: Investigate the cause (possibly dried up drains?) and implement corrective action to remove the objectionable odour.
|
Comments:
A new stand up freezer has been provided in the back of the kitchen. Some additional stainless shelving has been provided to increase the capacity of the dishpit.
Reminder to staff - ensure that the magnetic knife strips are regularly sanitized as part of an opening and/or closing procedure.
Premises is very clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is >82 degrees C/179 degrees F, measured at the manifold)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.