Centennial Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 01, 2013
Number of critical violations:	0
Number of non-critical violations:	5
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: A blue tarp was used as a surface on a prep table. Corrective Action: Remove the tarp immediately. Refinish the table with a permanant surface that is smooth, non-porous and easily cleanble - acceptable surfaces are things like stainless steel, painted wood, hard laminate, hard plastic. Single use surfaces like tarps, carboard etc. are not permitted.
116	Improper Construction / Maintenance of Establishment Observation: The shelf below the dishpit area contains a small wood bench that is dirty and worn out. Corrective Action: Clean these shelves completely and replace or refinish this wood bench.
501	Equipment/utensils/food contact surfaces are suitable for their intended purpose (Sec 16(a)(l)) Observation: Shopping bags used to store raw meat. Corrective Action: Only food grade containers are to be used for food. Do not re-use shopping bags. Instead provide food grade containers or food grade single use bags (e.g. ziplock, tupperware etc)
506	Equipment/utensils are maintained in a sanitary condition (Sec 17(1a)) Observation: Cleaning is required in the following areas - the vent hood baffles and the grease buildup in the surrounding areas, the walk in cooler walls and shelves have an accumulation of mold. Corrective Action: Ensure that this cleaning is completed for reinspection next tuesday at 11am.
508	Adequate equipment/facilities available for sanitary maintenance (Sec 17(3)) Observation: Ensure that one of the 4 sinks in the premises is designated for handwashing and is kept clear at all times. Corrective Action: Provide a sign for sink that indicates it is the designated handwashing sink.
510	Hot holding equipment is able to maintain a temperature of 60 degrees C. or higher (Sec 19(1)(b)) Observation: A large batch of soup was prepared and then dispensed into 2 hot holding unit and another container. The hot holding units kept the soup warm at 60C however the third container was observed at room temperature. Corrective Action: Either provide a third hot holding unit or always put any extra soup into an ice bath to cool down and then put into a cooler for later use. Do not store extra soup at room temperature, waiting for the other soup containers to be emptied. Soup put into a cooler at time of inspection.

Comments:

· Observed food handling practices are satisfactory at time of inspection.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· Warewashing temperatures are being verified by staff.
· 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 except where noted on item 501.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· The Permit is posted with the current owner information.
· The washrooms are clean and well-supplied.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.