Artista Espresso Shop - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 06, 2014
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
116	Improper Construction / Maintenance of Establishment Observation: Two sheets of unfinished wood were noted in the premises (one under the toaster oven and one above it on the wire wall shelf). There was also cardboard being used to supplement shelving inside the reach-in cooler. Corrective Action: All surfaces must be smooth and washable. Some examples of suitable alternatives were discussed during today's visit, including hard plastic, stainless steel or wood painted with a durable, high gloss, waterproof finish.
505	Food premises maintained in a sanitary condition (Sec 17(1)) Observation: Overall the premises could benefit from a thorough cleaning. Food debris, dust and clutter was noted in several areas, especially in hard to reach spaces. Corrective Action: Carry out a thorough cleaning of the premises. Remove any items not required for operation of the premises. Clean and organize the back storage room so the janitorial sink is accessible. Wipe down all shelves and counters (including under and behind equipment), wash and sanitize inside the line cooler and remove all debris dust from the floor (including under and behind equipment).

Comments:

The following items were in compliance with the Food Premises Regulation:
- Hand washing station equipped with liquid soap and paper towel.
- Quat sanitizing solution available for food contact surfaces; measured 200ppm.
- Dishwasher final rinse temperature measured >71C at the plate.
- Refrigeration temperatures measured <4C, freezer temperatures measured <-18C.
- Thermometers were present.
- Foodsafe trained staff on site at time of inspection.
- No signs of pest activity were noted in the premises.
- All equipment appears to be in good working order.
- No changes to menu, food safety plan or sanitation plan.