|203 - Food not cooled in an acceptable manner [s. 12(a)]|
Observation (CORRECTED DURING INSPECTION): Observed a large pot in the walk-in cooler of soup. Cooler temperature is below 4C (observed at 3.7C) and soup temperature was tested at 8.6C using a probe thermometer. Staff stated this soup was made yesterday.
Corrective Action(s): In order to safely cool potentially hazardous foods (i.e. soups) we must follow this procedure:
1. Cool foods from >60C to 20C (room tempearture) within 2 hours.
2. Move foods to cooler and ensure foods reach 4C within 4 hours.
As this soup was prepared yesterday, we have exceeded the 6 hour cooling period.
When asking staff how this soup was cooled - it was found that the soup was left in the original pot it was prepared in, and placed into the walk-in cooler.
In order to quickly cool foods, it is best practice to portion foods into smaller pots, pans, trays, etc. and use an appropriate ice wand for liquid foods. Also, ensure you are using a probe thermometer to monitor the temperature of the soup during the cooling period.
Soup discarded at time of inspection
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer prepared at time of inspection, bleach spray bottle empty. When asked, staff stated they use soap and water
Corrective Action(s): Ensure a sanitizer solution is used to sanitized food contact surfaces throughout the day when preparing food.
Sanitizer using bleach = 1 tablespoon bleach for 4L water.
Staff prepared sanitizer solution at time of inspection.
Violation Score: 5