Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 21, 2010 |
| 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: Eggs and potatoe boxes observed stored on floor. Corrective Action: Ensure all foods stored minimum 6 inches up off floor.  |
| 116 | Repeat Improper Construction / Maintenance of Establishment Observation: Floors, especially under equipment, showing visible build-up of grease and dirt. Corrective Action: Floor, walls and shelving requires improved regular cleaning. |
Comments:
The following items noted (meets regulatory requirements):
- Fridge temperatures all recorded temperatures below 4C.
- Freezer temperature recorded -20C.
- Dishwasher sanitizing rinse recorded 100ppm chlorine.
- Handwash stations supplied with liquid handsoap and paper towels
- New flooring installed in walk-in cooler
- Foodsafe certified staff on-site
- 2 new prep-line coolers installed in kitchen
- Food well organized (covered, labelled)
- Pasteurized liquid egg product used for salad dressings and hollandaise sauce.
- Recommend changing water hourly, in cooking utensil holding container. Change cooking utensils frequently.