Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | October 09, 2009 |
| 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 |
| 117 | Repeat Food Handler Training Observation: Currently there are not enough employees with the Food Safe Level 1 certificate to ensure the presence of at least one certified person on site all the times. Corrective Action: The operator is planning to send some of the food handlers to the next available training in Whistler.  |
Comments:
Following items from the last inspection have been corrected or in the process of being corrected:
1. Bleach sanitizer is being used in the three compartment sink.
2. Thawing procedures for the chicken and bacon has been corrected. They are being thawed in a fridge.
3. Temperature logs are being maintained. Please ensure that all shift supervisors are aware of the location of temperature records and the location of thermometers.. The temperature records must be kept for at least 6 months period.
4. The operator has started storing wiping clothes in the sanitizer solution.
5.The operator is working on an alternate place to store the aprons.
6. Some food handlers to be sent to the next available Food Safe Level 1 course in Whistler.