306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Accumulation of debris, grime and food residue noted in the following areas:
- under front line coolers
- under cook line
- under prep table (along wall) in back food preparation area
- Grime/residue noted on wall adjacent to handsink in front food preparation area
- Caulking/sealant adjacent to handsink has mold/mildew on it.
Corrective Action(s): - Thoroughly clean above noted areas to remove all debris, grime and food residue. Ensure this is part of the regular cleaning schedule and the frequency and detail of cleaning is adequate to prevent any accumulation.
- Replace caulking adjacent to handsink.
To be corrected by: 27-Jun-2023
Violation Score: 9
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: - Floor finish in front food preparation area is degrading with noted crevices where food debris can collect. Floors must be kept in good repair and be smooth, durable, impervious and easily cleanable.
Corrective Action(s): - Flooring requires repair or refinishing so that it is maintained in good repair with a smooth, durable, impervious and easily cleanable finish. To be corrected by: 3 months
Violation Score: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: - No staff on duty have valid Foodsafe level 1 (or equivalent) certificate. Kitchen Manager has completed Foodsafe level; however, certificate has expired.
Foodsafe requirement: Operator must have Foodsafe level 1 (or equivalent) and in the Operator's absence, at least one staff on duty must have Foodsafe level 1 (or equivalent)
Corrective Action(s): - Ensure an adequate number of staff have a valid Foodsafe level 1 (or equivalent) certificate to ensure the above requirement is met.
- Kitchen Manager reported he will complete course - provide confirmation of completion to EHO.
Violation Score: 1
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