205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sausage buns displayed at room temperature 25 C.
Corrective Action(s): Product discarded.
Potentially hazardous foods such as meat must be stored at 4 C or colder.
Violation Score: 15
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Soiled wiping rags in use throughout premise without any form of sanitizer available.
Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Violation Score: 15
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen back handsink filled with dirty dishware and soap dispenser empty.
Dishwasher sink papertowel dispenser empty.
Coffee bar handsink liquid soap dispenser empty.
Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Multiple staff throughout kitchen area do not practice good hand hygiene and do not wash their hands properly as needed.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
Violation Score: 15
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