204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Observed staff shave chicken off of donair spit and put the products directly in the hot holding unit without going through a secondary cook step to 74C
Corrective Action(s): Product was put through the microwave. ensure all chicken shaved off of donair spit undergoes a secondary cook step to 74C
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Falafel mix stored at room temperature. product measured 17C internal.
Corrective Action(s): discussed with operator that if falafel mix is to be kept >4C, product must be time tracked and discarded after 2 hours.
Violation Score: 5
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Both chicken and beef/lamb hot holding found to be <60C. (chicken 55C, beef/lamb 53C)
Corrective Action(s): Reheated. ensure that all hot potentially hazardous foods are stored >60C at all times.
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observed staff member wash dishware using a bleach/soap solution, rinse, then put away dishware. This is not an acceptable 3 compartment warewashing method.
Corrective Action(s): Discussed manual warewashing with staff and operator. Manual warewashing diagram must be posted at 3 compartment sink and followed.
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Surface sanitizer solution not available at the time of inspection
Corrective Action(s): operator remade solution at the time of inspection.
Surface sanitizer solution must be available at ALL TIMES OF OPERATION for wiping counter tops, cutting boards, and food contact surfaces.
Violation Score: 5
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed staff member handling cash then proceeding to prepare tomatoes in the back of house.
Corrective Action(s): Discussed with staff that hands must always be washed using liquid soap, paper towels, and warm water. this must be done between tasks, after handling raw meat, after handling cash, etc
Violation Score: 5
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