210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw meat (pork chops) were thawing in room temperature. Thawing did not exceed the 2 hour time limit to keep foods safe.
Corrective Action(s): Thaw potentially hazardous foods (PHFs) in the cooler in advance, under running cold water, or quickly in microwave to minimize the time it spends in the temperature danger zone (4C - 60C).
Foodhandler used the meat to immediately start food handling.
Violation Score: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. The rubber fittings around the glass double door cooler peeled off/not secured. Also metal shelving were rusty.
2. The white stand up freezer behind the handwash station had significant around of ice build up inside.
3. The walls of the dishwashing area are water damaged and deteriorating.
4. At the bar, wooden door cooler where milk is stored, metal shelving were rusty.
5. In the back kitchen, stand up white fridge on the furtest left had corn beef at 4.9C. Cooler air temperature was slighty above 4C.
6. In the kitchen, glass double door cooler had grilled chicken made 2 days ago at 5.1C. Thermometer in cooler was 4C.
7. In front bar, lower wooden door cooler where containers of kitchen foods were stored was slighty above 4C. Cheedar soup was 4.9C.
8. Missing light covers/sleeves in kitchen and side storage area.
9. At the ice machine, masking tape used to secure the lid piece together.
Corrective Action(s): 1. Repair/replace/secure the rubber fittings around the glass double door of the cooler to ensure cold temperature is maintained (1 week). Repalce rusty shelf with new shelving (2 weeks)
2. Defrost the freezer and remove the ice build up (3 days).
3. Repair/cover over the walls around dishwashing area so that surfaces are smooth, impervious, and easy-to-clean (1 month).
4. Replace rusty shelf with new shelving (2 weeks).
5 & 6 & 7. Monitor/service/repair the coolers so it maintains 4C and below (immediately).
8. Place light covers/sleeves over ceiling light tubes (3 weeks).
9. Do not use masking tape as it cannot be effectively cleaned. Replace with a new lid with surface material that are smooth, impervious, and easy-to-clean (2 weeks)
Violation Score: 15
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Thermometer missing in several fridges/freezers.
Corrective Action(s): Purchase/place a thermometer in all refrigeration units (2 days).
Violation Score: 1
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Foodhandler's Foodsafe certificate expired. FoodSafe certificates of staff were not available for viewing.
Corrective Action(s): Ensure at least 1 employee has FoodSafe training or equivalent at all times during operations. Email FoodSafe certificate to EHO (1 week).
If all employee's FoodSafe certificate have expired, have employee(s) enroll in a FoodSafe course or equivalent and provide registration receipt to EHO via email (1 week).
Violation Score: 3
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