|212 - Operator has not provided acceptable written food handling procedures [s. 23]|
Buckets of different types of fillings and icings (made on site), in the walk-in-cooler, had production dates almost a year ago (Feb. 2017). There is no set "use by" dates for the products.
Develop a system which staff know the "use by" dates for all the different products, or adjust the existing labeling system to include a "use by" date.
**Correction date: Mar. 1/18**
Violation Score: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
1) The high temperature dishwasher rinse cycle was below 71C at the plate's surface (below 83C at the manifold). The wash cycle temperature was below 50C; the temperature gauges were broken; and the door handle was broken (door sometimes opened during operation). The dishwasher is not in working order and not sanitizing dishes.
2) The plastic lids on the dry storage bins in the mixing area are cracked. Pieces could fall into foods.
1) Immediately call a person to repair and maintenance the dishwasher. The dishwasher shall be operating as per manufacturer's specifications. Immediately inform staff that all items exiting the dishwasher must be sanitized by soaking in Quats sanitizer for 2 minutes, or spray with Quats sanitizer and allow to air dry so the sanitizer evaporates prior to use.
**Correction date: Immediately**
2) Replace all cracked or damaged lids, utensils, and equipment.
**Correction date: Feb. 28/18**
Violation Score: 15
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
The floor of the facility is worn in places and the paint has worn away. The floor is no longer durable, sealed, impervious to water, and harder to clean.
Resurface/reseal the floor so that it is smooth, level, sealed, non-slip, cleanable, impervious to water, and cleanable.
**Correction date: Feb.1/19**
Violation Score: 1