209 - Food not protected from contamination [s. 12(a)]
Observation:
- Several food items uncovered in walk-in cooler.
- Foods are still being stored in grocery bags in coolers and freezers.
- Opened cans of food items stored in walk-in cooler.
- Foods stored on the floor in the walk-in cooler.
Corrective Action(s):
- Ensure all food items are covered with a food grade material (lid/plastic).
- Do not store food items directly in grocery bags as they are not food grade. Use only food grade material to store food items.
- After a canned food is opened, then transfer any left over product into a food grade container. Do not store the open can directly in the cooler.
- Store all food items at least 15 cm off the floor.
Violation Score: 9
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation:
Whole chickens thawing directly in the prep sink near the walk-in cooler.
Corrective Action(s):
Frozen food items that are packaged/sealed may be defrosted in a container with cold water that is changed every 30 minutes. Do not thaw meats directly in the sink.
Alternatively, the frozen meats may be defrosted on the bottom shelf in the walk-in cooler while placed in a container.
Violation Score: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Cleaning is still required in the following areas:
- Inside all coolers (walk-in, standup, sandwich prep, beverages, front sliding door). This includes their shelving, inside and outside of doors, fan covers, etc.
- Inside of walk-in freezer.
- Back storage shelves (across 2-compartment sink)
- Ventilation canopy baffles
- Under and behind cookline
- Outside of all equipment
- Walls, floor and ceiling
- Dry storage areas
Corrective Action(s):
Clean all the areas listed above in detail. Review your sanitation plan and FOODSAFE Level 1 course workbook for a better understanding of sanitation expected.
Violation Score: 15
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
- Front hot holding unit not maintaining temperature at or above 60 degrees Celsius.
- Hand sink behind BBQ meat hot holding unit does not drain water.
- Faucet for hand sink before entering the kitchen is still loose.
- Faucet neck for prep sink near walk-in cooler is held together with foil.
- Water for back 2-compartment prep sink turned off. Operator informed that they don't use this sink so decided to turn off the water.
Corrective Action(s):
- Service/repair front hot holding unit so temperature is maintained above 60 degrees Celsius.
- Unclog the hand sink behind the BBQ meat hot holding unit.
- Secure or replace faucet for hand sink before entering the kitchen.
- Replace faucet for prep sink near walk-in cooler.
- Do not turn off the water for any of the sinks by personal choice. Adequate prep sinks are required to operate safely and ensure food safety principles are followed. Immediately turn on water for the prep sink and ensure the proper designated sinks are used for their required purpose.
Violation Score: 15
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation:
Hot holding display unit thermometer is not working.
Corrective Action(s):
Replace thermometer in display hot holding unit for BBQ meats.
Violation Score: 1
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