Code 302 noted on Routine inspection # JSAS-CVZTPD of Sep-25-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Several wiping rags in use throughout kitchen without sanitizer containers prepared.
Sanitizer spray bottle prepared over 1000 ppm chlorine
Knives, knife magnetic strip, food utensils, vegetable peelers, and cutting boards stored, heavily soiled with food debris.
Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
Sanitizer spray bottles are to be prepared at 100 ppm chlorine concentration.
All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Code 401 noted on Routine inspection # JSAS-CVZTPD of Sep-25-2023
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Basement - washroom - soap dispenser empty, papertowel dispener jammed
Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. |