203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Found covered containers of bacon and sausage sitting on top of the hot holding wells. The bacon and sausage were 56C. Bacteria can multiply on food at this temperature, causing patrons to become ill when they consume it. Staff indicated that they had removed the bacon and sausage from the hot wells and were going to re-purpose the food for another dish, and were letting it cool down.
Corrective Action(s): Immediately cool food by removing it from the heat source and storing it uncovered on a prep table for no longer than 2 hours. Then cover the food and place in the cooler to further cool down to 4C. During the inspection the staff relocated the food to a prep table and uncovered it.
Violation Score: 5
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): The assembly cooler, in the server area, storing waffle/pancake toppings was found to have food at 14C. Bacteria will multiple in food at this temperature and cause patron to become ill it they consume it.
Corrective Action(s): Immediately discard all foods that contains dairy (whip cream, milk, cream, cheese, etc). Call a repair person to repair the cooler so it can maintain food at 4C or colder at all times. During the inspection, the owner discarded food and called a repair person.
Violation Score: 5
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1) The exhaust canopy and filters had accumulated grease on them. The grease is a fire hazard and could fall into food. The service sticker indicated cleaning was due in April 2022, this is overdue for cleaning.
2) The sides of equipment in the kitchen and server area, have accumulated food on them. This will attract and harbor flies and rodents.
Corrective Action(s): 1) Call a professional company to clean the exhaust canopy and filters. Have staff clean any surface of the exhaust canopy and filters, they can reach/access, on a regular basis between professional cleanings.
2) Pull away equipment for the wall and other equipment, tables, & shelves so the sides of all equipment is cleaned. Ensure this is done on a regular basis.
**Correction date: May 18/22**
Violation Score: 5
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) The low temperature dishwasher had [Cl2] of 0ppm during the rinse cycle. Dishes are not being sanitized and bacteria will surface on the dishes.
2) The butter and ice cream scoopers were being stored in luke warm water or in a dry container at room temperature, between use. Bacteria will multiply on the scoops and get into food when the scoops are used. Owner explained the scoops are placed in the dishwasher at the end of the night for cleaning.
Corrective Action(s): 1) Immediately start manually sanitizing dishes, after they have been run through the dishwasher, by soaking them for 2 minutes in a sink filled with bleach and water. Add 1 Tbsp of bleach to 4 Litres of water, change this with a fresh solution every 2 hours. Use the chlorine test strips to ensure the sanitize is between 100-200ppm. During the inspection, staff started manually sanitizing dishes.
2) Immediately place the butter and ice cream scoops into the working ice cream dipper well, between uses. Ensure the cold water is constantly running when the scoops are in it.
Violation Score: 5
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