209 - Food not protected from contamination [s. 12(a)]
Observation: Food containers stored on the floor in kitchen.
Food containers not covered with proper covers.
Food items double stacked inside each other with no covers.
Basement - staff break / sleep areas set-up with food storage areas.
Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
Remove all staff items are break items from food storage areas.
Violation Score: 9
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Premise sanitation remains poor.
Kitchen - debris and grease build-up, floors under shelves, walls, shelving units, walk-in cooler interior, cooler unit(s) interior, deep fryers, stove unit, corner handsink counter (lower shelf, wall behind), and prep station across from woks.
Basement - floor grease and debris around grease trap, debris under storage shelving.
Bar - debris throughout storage cabinets and interior of cooler.
Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
Violation Score: 15
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Wood palletes in walk-in cooler prevent sanitary maintenance of cooler.
New wall panels installed in kitchen - gaps remain between FRP and existing wall finishes.
Corrective Action(s): Remove palletes from walk-in cooler. Shelving to provide 6" clearance off the floor to allow for cleaning.
Finish joints of FRP panels with smooth caulking seems to allow for cleaning.
Violation Score: 3
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff on the premise with Foodsafe training.
Corrective Action(s): Additional staff member is to obtain a certificate in Foodsafe to ensure one staff is always present with training.
Violation Score: 1
|