Alpine Cafe & Catering Co. - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 31, 2012
Number of critical violations:	1
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
118	Other (Specify) Observation: Chlorine test strips are not available. Corrective Action: Provide chlorine test strips to test for sanitizer levels in the dishwasher and sanitizer spray bottles.
118	Other (Specify) Observation: Grease accumulation observed on the walls near and above ventilation hood.The floor in the kitchen also appears to be greasy and slippery. As per information provided by the operator, the fan on the ventilation hood is not run all the times because of a noisy bearing. The operator also advises that a work order has already been placed to repair the fan. Corrective Action: Do not turn off the mechanical ventilation hood during cooking operation.Ventilation hood must be repaired as soon as possible to avoid further accumulation of grease and smoke in the facility. Wash/clean all the greasy areas in the kitchen.
118	Other (Specify) Observation: Temperature logs are being maintained but the months and dates are not clearly written on the hot holding temperature sheets. Corrective Action: Please indicate the months and dates on all the log sheets.
402	Food is protected from contamination (Sec 12(b)) Observation: Observed ice wands being stored on the top of a box in the freezer. Corrective Action: Store ice wands in a clean container with a lid to avoid any contaminants from getting into the food during cooling. Ice wands must be run through the dishwasher after use.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: None of the spray bottles has sanitizer in it. Corrective Action: Please be advised that Orange Force is a multipurpose cleaner and not a sanitizer. A ready to use 100 ppm bleach or 200 ppm quat solution must be provided in a properly labelled spray bottle or a sanitizer bucket. All the food contact surfaces must be washed and rinsed before treating with an approved sanitizer solution.

Comments:

Discussed the results of this inspection with Martini, the operator.
In compliance items:
- All the refrigeration units are running below 4 degree Celsius.
- Thermometers observed in the refrigeration units.
- Probe type thermometer available.
- Freezer temperatures below -18 degree Celsius.
- Hand washing station on the front service area has soap and paper towel available. As per information provided by the operator, he is in the process of installing an exclusive hand washing station in the backside of the kitchen. In the meantime soap and paper towel available on the double sink.
- Left over soups and gravies cooled down using ice wands. The operator advised to monitor the cooling times with a probe thermometer.
- The dishwasher is providing >50 ppm chlorine in the rinse cycle.
- Food storage practices appear to be satisfactory.
- Food handling practices appear to be satisfactory.
- Foodsafe certified food handlers available.
- Temperature logs are being maintained. Please keep the logs up to date and clearly indicate the months and dates on the temperature log sheets. Recommend daily recording of chlorine levels in the dishwasher.

Note: This operator has recently acquired the food store business next door to the restaurant. The future plans for the restaurant includes extending the food service area into the existing food store by removing the common wall. The operator is advised to get the floor plans approved from the EHO before commencing any construction work.

A follow up inspection is required to verify the ventilation system repairs and to review sanitizing procedures for the food contact surfaces.