Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | July 19, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
New tiles have been provided in the service area of the facility. Staff washroom has been refinished and some shelving has been provided. The kitchen floor has been refinished and the walls have been painted. The deep fryer has been removed as well. All protective temperatures meet regulatory requirements at time of inspection. Dishwasher reaches 50ppm as required.
Still required before a Permit to Operate is issued: All equipment/utensils in the Kitchen area must be thoroughly cleaned and sanitized. Call for re-inspection.
The following conditions will be added to the permit before it is issued:
1. Within 1 month of opening:
All unnecessary materials must be removed from above the staff washroom/ customer washroom area - the area should also be swept/wiped down with sanitizer to remove dust and to provide a means to observe any pest activity.
Thoroughly clean and sanitize the floor in the back kitchen area adjacent to the staff washroom/ back door area - a steam cleaner or heavy duty degreaser may help in this regard.
Also provide a copy of a FoodSafe Level 1 certificate.
2. Within 6 months of opening:
A reassessment of the new kitchen floor surface finish will be completed as there is a concern that excess grit in the finish may make it hard to clean. At that time, a new finished surface may be required to be completed in the kitchen area.