Essentially Blackcomb - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 29, 2007
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
113	Improper Sanitary Facilities Observation: The portable handsink in the BBQ area is not hooked up; there is no handwashing facilities immediately accessible to staff working in this area. Corrective Action: Adequate handwashing facilities must be provided in all food prep areas. The current handsink must be hooked up immediately. A temporary handsink may be used in the interim.
116	Improper Construction / Maintenance of Establishment Observation: There is a build-up of grease under the BBQ and standing water behind the prep cooler. Corrective Action: Ensure that the BBQ area cleaned on a regular basis to prevent pests/animals from being attracted to the area.

Comments:

Inspection was conducted on the outdoor BBQ area only. Additional items noted/discussed at the time of inspection:
Gloves are being worn by staff when using hands for preparing food - discussed the proper use of gloves with staff (should not be worn when not preparing food; use a fresh pair at the beginning of each task; glove use is not a substitution for handwashing).
An additional set of tongs should be available for use in the BBQ area to facilitate regular washing of the tongs.
All cooler temperatures are satisfactory - ensure the lid on the prep cooler is kept closed when not in use to help maintain the temperature of food below 4 degrees Celsius.
Staff indicated that all surfaces are cleaned prior to opening in the morning - good.