- Inspection conducted for ownership change
- No changes to the existing floor plan and menu
- The following have been submitted: Health application, certificate of incorporation, menu, food safety plan, sanitation plan, and FoodSafe certificate
- Hand sinks supplied with hot / cold running water, paper towel, and liquid soap
- Chemical dishwasher reached 50ppm residual chlorine at plate's surface
- Sanitizer pails measured 200ppm (QUATS)
- All coolers measured at 4C or below
- All freezers measured at -18C or below
- Hot holding for soups / sauces measured at 60C or higher
- Temperature logs available on site. Ensure they are maintained daily
- Food Safety Plan and Sanitation plan to be kept on-site
The following items are to be addressed prior to obtaining Health Approval:
1) Fryer station observed to be leaking.
** Corrective action: Fix fryer and ensure all equipment are in good working order.
2) Hand sanitizer and employee items observed in corner by bread storage racks. Operator removed items during the inspection.
** Ensure employee items are stored in a designated area away from food. Employees to take their breaks in designated area, away from food preparation area.
3) Food observed uncovered in coolers and freezers.
** Corrective action: All foods to be covered in storage to protect from contamination.
4) Nail on door of ice machine observed to be loose.
** Corrective action: Tighten/secure nail on door of ice machine to protect ice from potential contamination.
5) Ice scoop stored in bucket on the floor.
** Corrective action: Store ice scoop off the floor in designated container.
6) Premises requires thorough cleaning and sanitizing. Spilled oil observed on floor of cooking line.
** Corrective action: Clean and sanitize all hard to reach areas (eg. beneath, behind, in between equipment).
7) Dirty and utensils observed inside hand sink at handwashing section in the back. Operator removed items from sink during the inspection.
** Corrective action: Ensure all hand washing sinks are not obstructed and easily accessible by employees at all times.
8) Used egg shells observed on top at raw egg tray in the cooking line. Staff discarded egg shells at the time of the inspection.
** Corrective action: Do not store egg shells on top of eggs to prevent contamination.
9) Vent above grill station was dripping water. Operator cleaned dripping water during inspection.
** Corrective action: Fix dripping vent.
10) Some food items stored on the ground in the kitchen, walk in freezer, dry storage areas.
** Corrective action: Ensure all food items are stored off the ground (at least 6 inches / 15 cm).
11) Hand sink in the beverage station being used as dump sink.
** Corrective action: Hand wash station to be used for hand washing only.
Health Approval not granted at this time. |