Cow's Whistler - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 19, 2014
Number of critical violations:	0
Number of non-critical violations:	3
Follow-up Required:	Yes

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: The shelves in the walk-in cooler are directly on the floor preventing proper cleaning underneath. Corrective Action: Raise all shelves so they are at least 6 inches off the floor with adequate clearance underneath for cleaning. This item was also noted on last year's inspection report.
507	Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Equipment and dishes used for food storage and preparation are not undergoing a proper sanitizing step after being washed. Corrective Action: Ensure that all dishes are properly sanitized. The manufacturer label on the powdered yellow sanitizer available on site at time of inspection does not indicate this product is appropriate for warewashing. Chlorine bleach is an acceptable sanitizer - must be mixed to 100ppm and all dishware soaked for a minimum of 2 minutes. Test strips should be kept on site for measuring concentration. A quaternary ammonium product meant for use in food service establishments would also be appropriate (200ppm).
508	Adequate equipment/facilities available for sanitary maintenance (Sec 17(3)) Observation: The wiping cloths were soaking in a bucket of tepid water and dish soap at time of inspection. Dish soap does not prevent bacterial growth. Corrective Action: Wiping cloths must be stored in an approved sanitizing solution (100ppm chlorine or 200ppm quat) OR stored dry and changed every 2 hours.
508	Adequate equipment/facilities available for sanitary maintenance (Sec 17(3)) Observation: The spray bottle contained a mixture of sanitizing solution that was not appropriate for use in food service establishments (according to manufacturer label). Corrective Action: Discontinue using yellow powered sanitizer and switch to a product approved for use on food contact surfaces. (100ppm chlorine or 200ppm quaternary ammonium).

Comments:

General Observations:
- Hand washing facilities equipped with liquid soap and paper towel.
- All refrigeration and freezer temperatures were at required levels.
- Thermometers noted in coolers and freezers.
- Temperature logs are maintained daily.
- Foodsafe trained staff on site at time of inspection.
- No concerns noted with food storage or food handling at time of inspection.
- No signs of pest activity noted within premises at time of inspection.
- Premises is clean and well maintained.
- All equipment appears to be in good working order.
- All surfaces are smooth and washable.

A follow-up inspection will be conducted next week to review sanitizing procedures. Please ensure that an appropriate sanitizer is in place for dishwashing, wiping cloths and spray bottles, test strips are provided, and the sanitizing log sheet is updated to reflect new procedures.