209 - Food not protected from contamination [s. 12(a)]
Observation:
- Several food items in all coolers and dry storage areas uncovered in buckets, stored in opened bags, and stored in grocery bags.
- Some food items (e.g. bag of onions) stored directly on floor.
Corrective Action(s):
- Cover all food items using food grade material. Ensure any foods in opened bags and cans are transferred to an appropriate food grade container. Do not store food items directly in grocery bags as they are not food grade.
- Ensure all food items are stored at least 15 cm off the floor.
Violation Score: 9
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
THIS IS A REPEATED VIOLATION.
General sanitation of facility is very poor, especially in the following areas:
- Outside and in between all cooking equipment (including fryers, stoves, tandoor, ovens, etc.).
- Underneath and behind all equipment and shelves.
- Storage shelves throughout facility.
- Floor, walls and ceiling throughout facility.
- Ventilation canopy (baffles and outside of entire unit).
- Inside all preparation coolers, storage coolers and walk-in cooler.
- Organization is needed inside walk-in cooler and walk-in freezer so that they are not over full.
- All hard to reach areas, including: small crevices, corners, lights, up to the back of the wall, underneath counters, etc.
Corrective Action(s):
Thoroughly clean all areas listed above. Review your sanitation plan with the entire staff.
Violation Score: 15
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
1. Sandwich prep cooler not maintaining proper temperatures for cold holding of potentially hazardous foods (see violation 205).
2. Slushi machine is not draining waste water, causing water to fill to the top of the bottom waste water collector.
Corrective Action(s):
1. Repair sandwich prep cooler in front to ensure temperature is maintained at or below 4 degrees Celsius.
2. Service slushi machine so the waste water is draining properly and does not overflow onto the floor of the facility.
Violation Score: 9
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation:
No one onsite could verify their certification for FOODSAFE Level 1.
Corrective Action(s):
Ensure all staff have taken FOODSAFE Level 1. Keep a copy of the FOODSAFE Level 1 certificate of each staff member in a binder that can be reviewed by the Health Inspector.
Ensure at least one person onsite has valid certification of FOODSAFE Level 1 at all times of operation.
Violation Score: 1
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