209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Sliced onions were stored in a porous crate on the floor.
2) Garbage bags were being used to cover two containers of berries in a chest freezer.
Corrective Action(s): 1) Rewash the onions and store them in a clean washable container off the floor to protect them from contamination.
2) Garbage bags were removed since they may have odour-suppressing chemicals and pesticides on them. Only use food grade materials to cover food.
Violation Score: 9
304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings were observed throughout the food premises at the time of inspection:
-Shelving units used to store food contact surfaces (plates and tea pots).
-Floor behind both chest freezers.
-Shelving unit used to store pots and pans.
-Table surface where preparation utensils are stored (dough rollers, spatulas etc.).
-Corners near cooking equipment.
-Floor below the dishwasher.
Corrective Action(s): 1) Disinfect all affected areas with chlorine sanitizer for at least 20 minutes and then remove the rodent droppings.
2) Rewash, rinse, sanitize all preparation utensils and food contact surfaces through the dishwasher. Allow them to air dry.
3) Contact pest control to provide a service within 1 week and provide a copy of their pest control report to the district Environmental Health Officer.
4) Monitor for signs of recent pest activity at least twice per day (AM and PM) and clean up all affected areas immediately.
Violation Score: 15
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1) Two doors were left open that open into the outdoor environment at the time of inspection. Delivery was not being received during the inspection. Staff member mentioned that they had opened the door as they were slicing onions.
2) Backdoor has a gap below it.
3) Grease was present on the sides of the grill and deep frying equipment and the floor below it.
Corrective Action(s): 1) Keep all doors closed to prevent pests from entering the food premises. Please do all food preparation at the prep. table rather than the back area where there is only a food storage area (two chest freezers, shelving unit for dry storage, and a walk-in-cooler). Correct immediately.
2) Make sure there is no gap below the backdoor (e.g. install a weather-strip below it). Correct within 2 weeks.
3) Clean the floor and sides of the equipment to remove the build-up of grease and food debris; Correct today.
Violation Score: 9
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1) Unfinished wooden shelving unit was added near the backdoor to store larger pots and pans.
2) A cart with rust over it was present on-site. Staff mentioned that they no longer use this cart and use the other stainless steel cart on-site.
Corrective Action(s): 1) Replace the wooden shelving unit with a shelving unit that is made of easy to clean, non-absorbent, durable, smooth, and non-toxic materials; Correct by October 18, 2019.
2) Remove the cart with the rust from the food premises; Correct by September 20, 2019.
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher final rinse gauge was not in good working order at the time of inspection. Staff member mentioned that they do not have a waterproof thermometer to monitor the final rinse temperature of the dishwasher.
Corrective Action(s): Either have the final rinse gauge of the dishwasher repaired so that the final rinse temperature may be monitored at the manifold (82 degrees C for at least 10 seconds) or obtain a waterproof thermometer with a min/max button to monitor the final rinse temperature at the plate is at least 71 degrees C. Correct today.
Violation Score: 3
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