-Inspection conducted at the request of the owner/operator:
-Fire department was called to the premises in the morning due to the presence of smoke in the kitchen
-Operator indicates that cleaning staff were working near the cooking equipment overnight and may have accidentally turned one of the burners on, causing a pan with raw onion & water in it to heat up and generate smoke in the premises
-The fire suppression equipment was not activated, according to operator
-Approved to reopen the food premises for business after the following actions are completed:
-->Discard any food items that were directly exposed to smoke
-->Discard any food ingredients that were exposed to smoke and have porous packaging (ie. eg. flour, sugar, etc.)
-->Discard any single-service containers (eg. takeout containers) that were exposed to smoke
-->Thoroughly clean and sanitize all food contact surfaces (eg. cutting boards, countertops, dishware, utensils, cookware, etc.) that may have come into contact with smoke
-->Ensure no food is left unattended on cooking equipment |