Stardust Restaurant - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration temperatures were slightly elevated at 7°C because a refrigeration repair company was onsite conducting repairs on the unit (see repair history in comments). Food was still being stored in this unit albeit a smaller amount than usual. The internal temperature for a tray of cooked rice was 4°C. (Public Health Significance) During repairs, refrigeration temperatures for perishable foods may raise about 4°C. Potentially hazardous foods must be stored at less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: While the cooler is being serviced, have all potentially hazardous food items moved to a working refrigeration unit immediately--or discard the potentially hazardous food. Continue to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° or less at all times.
304	Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice; 3 new droppings were noted in the back dry storage area. The kitchen appeared free of droppings. EcoPest is conducting routine visits to assess pest control. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Continue maintaining a sanitary premise. Clean and sanitize all food contact surfaces and equipment prior to starting operations. Remove any pest attractants such as food and water. Eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize areas where droppings are located to aid in monitoring the situation. Written reports from the pest contractor are now being provided to Northern Health to aid with monitoring the pest activity in this facility.
305	Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Some of the entry points have been addressed. The electrical room now has a handle and door skirt. Some ceiling titles have been replaced. There are still 2 gaps in the ceiling, one above the two-compartment sink and one above the hood of the steam tray. All potential entrance point must be properly blocked off to prevent access by pest. Rodents and other pest may cross contaminate food and surfaces with feces and urine, carry parasites and other disease. Corrective Action: Continue sealing off all potential pest entry points and access routes. Work with pest contractor to identify any new routes internally and externally. Work towards eliminating all pest entry points and access routes.
307	Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden counter block has not yet been replaced. As an interim measure food handlers are using durable cutting boards on top of the wooden counters rather than cutting directly on the surface. (Public Health significance) Materials like raw wood will absorb juices, and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Operator has ordered a new stainless steel counter to replace the wooden counter blocks. Continue to follow the current interim measures until the new counter arrives. Ensure that foods are not cut directly on the wooden counter blocks. Ensure that the blocks are cleaned and sanitized before and after use.