Squamish Valley Restaurant - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 04, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 110 | Food Not Protected - General
Observation: Some food containers in walk-in cooler and in kitchen (potatoes) observed stored on floor.
Corrective Action: Ensure all foods stored a minimum 6 inches up off floors.
 |
| 118 | Other (Specify)
Observation: 1) A Sanitation log is not being maintained.
2) Temperature log is not being maintained.
Corrective Action: 1) Maintain daily Sanitation log. Record dishwasher sanitizing rinse temperature and sanitizer concentration in bar glasswasher.
2) Maintain daily Temperature log of all refrigerators and freezers. Ensure logs are available for review during health inspections.
|
Comments:
Other items noted at time of inspection:
- Dishwasher sanitizing rinse recorded temperature above 180F = good.
- Liquid handsoap and paper towels available at handwash stations.
- Clean, wiping cloths stored in Quats sanitizing solution = good.
- Refrigerator temperatures recorded 4C, or below = good.
- Freezer temperatures recorded -16C = good.
- Meat slicer disassembled and put through dishwasher between uses = good.