306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
1) The stainless steel backsplash behind the deep fryers and grill has accumulated grease on it. The grease is a fire hazard and will attract pests.
2) The right side of the domestic fridge (in the back area), and the wall behind the chest freezer (in the back area) has accumulated rice and other food debris on it. This will attract pests.
Corrective Action(s):
Immediately wash and sanitize the mentioned areas to remove the grease and food debris. Ensure these areas are washed and sanitized every night.
**Correction date: Today**
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
1) The high temperature dishwasher was not working as the booster was broken. Staff were rinsing dishes with bleach & water, and then running then washing them through the dishwasher. The dishes require to be sanitized with high heat or a chemical to destroy bacteria. The owner indicated that the parts and repairman will be in tomorrow to fix the dishwasher.
2) The front sushi display case; the front u/c cooler; and the back domestic fridge had temperatures between 7C-12C. The owner did not know how to decrease the temperature on some of the units. Foods must be stored at 4C at all times to prevent bacteria from growing.
3) The new tile floor has areas that are not smooth, level or sealed. This will prevent proper cleaning of the floor, and allow food to accumulate in the cracks (attract pests).
Corrective Action(s):
1) Instruct staff that dishes must be sanitized with a bleach and hot water solution AFTER they have been washed and gone through the dishwasher. Fill the sink 1/2 full with hot water and add 1/4 cup of bleach. **Correction date: Today**
2) Immediately relocate any perishable foods out of the cooler units that are not working, and stop storing perishable items in these coolers. Decrease the temperatures so they are 4C. If this doesn't work, immediately call a service company to fix the coolers.
**Correction date: Today**
3) Fill all cracks or areas (between tiles) with grout, so the floor is level, smooth and sealed.
**Correction date: Nov. 1/18**
Violation Score: 15
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation:
All cooler units and freezers units did NOT have a thermometer placed inside of them. A thermometer is required inside all these units so staff can ensure the temperature is 4C or colder.
Corrective Action(s):
Immediately purchase a thermometer for each cooler and freezer unit. Place the thermometer inside each unit and check the temperatures daily.
**Correction date: Today**
Violation Score: 1
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation:
The owner/manager of the restaurant does NOT possess a valid FoodSafe level 1 certificate. The owner/manager is required to successfully complete the course so they can instruct staff on the safe way to process food.
Corrective Action(s):
The owner/manager shall immediately register for the full, one-day FoodSafe Level 1 course and successfully pass it. Go to www.foodsafe.ca to find the next available class.
**Correction date: Oct. 1/18**
Violation Score:
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation:
The staff present, who has the FoodSafe certificate, has an expired certificate. There must be one staff member working at all times that possesses a valid FoodSafe level 1 certificate so they know how to process food safely.
Corrective Action(s):
Immediately have the staff member register for the online refresher course. If the refresher course is NOT offered in a language the staff requires, the staff member shall register for the full one-day course.
**Correction date: Oct. 1/18**
Violation Score: 1
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