Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | June 22, 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:
The following items from the last inspection report has been corrected:
1. The deep frying has been discontinued. The operator is advised to get approval from the Environmental Health Officer for any future changes in the menu items or the cooking process.
2. Meat thawing practices are satisfactory.
3. As per discussion with the manager, advanced cooked meat is cooled down to the room temperature and then transferred to the fridge. The operator to verify the cooling rates.
4. Oven mittens and clean wiping rags have been removed from the washroom.