209 - Food not protected from contamination [s. 12(a)]
Observation:
The walk-in-cooler had many food items that were not covered and/or not stored correctly. Found bacon being stored directly on shelves and not cover; found pots and frying pans of sauce and soup not covered with a lid; and raw meats being stored with RTE foods. Foods will be easily contaminated when not covered.
Corrective Action(s):
Immediately:
a) Re-arrange the walk-in-cooler so raw proteins are stored on one shelving unit away from all other foods;
b) Place all foods on plates or in food containers and cover it with a lid, saran wrap or foil.
c) Cover all food containers with lids, saran wrap or foil.
**Correction date: Today**
Violation Score: 3
304 - Premises not free of pests [s. 26(a)]
Observation:
Found dry, old droppings on the floor under the shelving rack and in the cupboard (storing a bag of Panko flakes) outside of the walk-in-cooler. Droppings contain pathogens.
Corrective Action(s):
1) Clean up the droppings and wash & sanitize all surfaces that have come into contact with the droppings.
2) Store the bag of Panko flakes in a large container (Rubbermaid) with a lid, to prevent them from being contaminated.
**Correction date: Today**
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Accumulated food found on floors under shelves in walk-in-cooler and on cupboards and racks found outside of the walk-in-cooler; and accumulation of grease and grease-soaked paper towels found on the floor in the cooking station area. This will attract pests and it is a fire hazard.
Corrective Action(s):
1) A detailed cleaning is required to be done. Move all racks away from walls so the floor underneath can be washed. This must be done every week.
2) The accumulated grease and grease-soaked paper towels must be removed and the area washed. This must be done every night.
**Correction date: Today**
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION):
The low temperature dishwasher had a [Cl2] of 0ppm during the rinse cycle. Dishes are not being sanitized and germs are not being killed.
Corrective Action(s):
1) Immediately start manually sanitizing dishes after they are run through the dishwasher. Use one of the 2-comp sinks to sanitize the dishes. Mix 4 Tbsp bleach to sink filled halfway with hot water.
2) Immediately call a repair company to fix the dishwasher so that the [Cl2] during the rinse cycle is between 50-100ppm. During the inspection, a repair company will be arriving later today to fix the dishwasher.
During the inspection, the repair company arrived and fixed the dishwasher. No manual sanitizing is needed.
Violation Score: 9
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation (CORRECTED DURING INSPECTION):
The owner's FoodSafe Level 1 certificate just expired. The ower requires to have a valid certificate so they can manage and teach proper food handling practices to staff. Owner is in the process of renewing their certificate.
Corrective Action(s):
Successfully complete and obtain a valid FoodSafe certificate, or equivalent course.
**Correction date: May 1/23**
Violation Score: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation:
The operator's FoodSafe certificate just expired and they are in the process of renewing it. There is no staff present that possesses a valid FoodSafe certificate or equivalent course. There is no person present that has the correct knowledge of safe food handling.
Corrective Action(s):
Immediately have staff enroll and successfully complete the FoodSafe Level 1 course.
**Correction date: May 1/23**
Violation Score: 1
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