203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chickpeas (chana) curry in the walk-in-cooler were observed being cooled in a non-suitable manner (i.e. filled to the top in the large non-shallow containers without a cooling wand in use). Chickpeas internal temperature ranged between 7 to 8 degrees C.
Corrective Action(s): Staff portioned the chickpeas curry into shallower quantities and placed two cooling wands into the curries. Ensure adequate cooling methods (i.e. portioning out the food into shallow quantities ideally in shallow metal containers, stirring the curries, using a clean cooling wand, or ice water bath method) are used to rapidly cool the curries. Ensure curries are cooled from 60 to 20 degrees C or less internal temperature within 2 hours or less, and 20 to 4 degrees C internal temperature or less within 4 hours maximum.
Violation Score: 15
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: A small amount of pink buildup was observed inside the ice machine.
Corrective Action(s): Ensure to fully drain, clean, sanitize, and air dry the interior of the ice machine to maintain it in a clean condition; Correct today and prior to using the ice inside it as a beverage ingredient.
Violation Score: 5
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail. Staff informed they had setup chlorine sanitizer this morning and had not changed the solution.
Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (by diluting 1/2 teaspoon bleach per L of water) during the inspection. Ensure the chlorine sanitizer is changed at an adequate frequency (e.g. every 2 hours throughout the day, when cloudy, and as often as needed) to maintain it at 100 ppm chlorine sanitizer to effectively sanitize surfaces.
Violation Score: 5
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