209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cutting gloves discussed. These were observed at stations; they were visibly very soiled, and no procedures in place to prevent cross contamination; staff might use the same pair of gloves for different foods or used contaminated gloves for multiple uses over several hours or even days; allowing potential bacterial growth. The use of disposable cutting gloves was discussed; this would be an acceptable solution so long as the above hazards were avoided.
Corrective Action(s):
Violation Score: 9
304 - Premises not free of pests [s. 26(a)]
Observation: Live adult and nymph, and several dead roaches noted under dishwasher. Also live nymphs noted on wall of dry storage room as well as adults and nymphs noted in trap by condenser drain.
Several roach-specific traps noted throughout the kitchen - good.
Pest control is being applied weekly. Dry flowable bait is being used in all cracks and crevices.
Note product indicates that for heavy infestations at least 12 to 24 bait points should be used per 100 ft2 of treatment area. Only 3 g of product used (as per pest report) should provide only about 20 bait points. Since bar area, dishwasher area staff rooom and dry storage area all show evidence of activity the whole kitchen and adjoining areas should be treated. Rough guess of an approximate 1200 feet of surface area (adjust according to actual area measurements) indicates that at least 150 bait points should be used for effective treatment; or approximately 24 g of bait.
Corrective Action(s):
Violation Score: 15
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Floors and environmental surfaces still require a lot of cleaning. See #306.
More bait should be applied according to manufacturer directions for effective treatment. See #304.
Corrective Action(s):
Violation Score: 15
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Corrective Action(s): Many environmental surfaces are very dirty. Wire shelving used for food and dish storage in the kitchen is very greasy and dirty. Walls are dirty throughout. Undersides of lower shelving units are caked with accumulated grease and dirt. Grout lines on floor are black with grease and dirt in most areas of the kitchen. Corners have accumulations of grease and dirt. Plasticized pages of recipe books are caked with grease and food debris. Hand washing stations are dirty. Fridges are dirty around seals, hinges and inside backs. Equipment is not being moved to clean underneath, even on shelves and tables. Corners of shelves are not getting scrubbed.
While light cleaning may be carried out daily, you require a schedule for deep cleaning as well. Deep cleaning should include removing all items from surface to be cleaned, scrubbing or scraping away any grease or caked-on food debris, rinsing and sanitizing. Submit a schedule for deep cleaning all areas of kitchen and storage areas. Fridges and shelving should normally be deep cleaned once per week; Walls once per month; floors in high-traffic areas once per week and in lower traffic areas once per month. Note that power washing is not always enough; sometimes debris has to manually scraped away.
Violation Score: 9
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: 1) Floors throughout kitchen and bar are in poor shape; grout is badly eroded and retains food debris and moisture. This exacerbates the pest problem. Correction order given; Re-grout floors throughout. This issue was first noted in May 2016. One month given for correction.
2) The dishwasher is leaking, pooling water underneath. Parts have been ordered for repair. Floors should be manually dried every night as much as possible to eliminate water source for roaches until repaired.
Corrective Action(s):
Violation Score: 5
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