209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Mildew noted in ice machine in kitchen. 2. Plastic bag used to store frozen goods in chest freezer across from dishwashing area. 3. Double-stacking of raw cut peppers observed in walk-in cooler. 4. Uncovered dry goods noted throughout premises (e.g., chilli flakes, sugar, dry pulses).
Corrective Action(s): 1. Remove ice and clean and sanitize ice machine with a dilute bleach solution at 100ppm. First batch of ice must be discarded. 2. Plastic bags are not approved food contact surfaces and must not be used to store foods. Follow manufacturer's instructions to ensure bags are food safe. 3. Operator to ensure foods in walk-in cooler are covered to protect items from contamination. Foods that are cooked or ready-to-eat are to be stored above raw fruits and vegetables. Dairy (e.g., milk, yogurt, cheese) and raw eggs and meats (e.g., poultry, beef, seafood) must be stored at the bottom to prevent cross-contamination. 4. Foods must be stored in food grade containers with food safe lids to protect items from contamination. Items are to be stored at least 15 cm off the floors to encourage cleaning.
Date to be Corrected By: Immediately
Violation Score: 9
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Fish fillets defrosting without cold running water upon arrival of Environmental Health Officer. Operator to ensure foods are defrosted in the cooler at 4C or below or under cold running water to prevent the growth of pathogenic microorganisms.
Corrective Action(s):
Violation Score: 1
304 - Premises not free of pests [s. 26(a)]
Observation: Fruit flies noted near dishwashing area at the time of inspection.
Corrective Action(s): Operator to ensure dishwashing area (e.g., floors, underneath equipment, hard-to-reach areas) is cleaned and sanitized with a dilute bleach solution at 100ppm. Premises must be maintained in a sanitary condition to prevent the attraction of pests. Garbage must be stored away from food preparation areas.
Date to be Corrected By: 2 Days
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: General sanitation lacking throughout premises. Debris and build-up noted on walls, cooler doors, and equipment racks. Dust build-up noted on ceiling panels in kitchen area and in staff washroom. Build-up noted on dough mixer and food equipment. Shelving surfaces throughout kitchen require cleaning and sanitizing.
Corrective Action(s): Operator to ensure noted areas are cleaned and sanitized with a dilute bleach solution at 100ppm. A mild chlorine solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water. Solution can be made daily in a clean bottle, applied to a cleaned surface, and allowed to air dry.
Date to be Corrected By: 2 Days
Violation Score: 9
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Wooden cutting boards in premises noted with broken corners.
Corrective Action(s): Operator to ensure food contact surfaces (e.g., cutting boards) are durable, smooth, non-porous, and easily washable to ensure sanitation. Cutting boards to be discarded at the time of inspection.
Date to be Corrected By: Immediately
Violation Score: 3
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator did not have a valid Food Safe Level 1 or equivalent certificate.
Corrective Action(s): Operator to ensure a valid Food Safe Level 1 or equivalent certificate is obtained.
Date to be Corrected By: 1 Month
Violation Score: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Staff on duty did not have a valid Food Safe Level 1 or equivalent certificate at the time of inspection.
Corrective Action(s): Operator to ensure at least one staff on duty has a valid Food Safe Level 1 or equivalent certificate at all times during operational hours.
Date to be Corrected By: 1 Month
Violation Score: 1
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