Sunset Lounge and Grill - 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
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution in the iodine mechanical glass washer. No sanitizer detected. (Public Health significance) - Automatic glass washers must provide a concentration of 12.5 - 25 ppm iodine to effectively sanitize glassware. Corrective Action: During the inspection the operator contacted his ECOLABS representative to have the glass washer looked at. As an interim measure, the operator was instructed to either: a) use the mechanical dishwasher to clean the glassware, or b) have the glassware washed using the mechanical glass washer, soak the glassware in a 100 ppm chlorine sanitizing solution for 2 minutes, and then air dry. Regularly monitor and log sanitizer concentration so you know when the unit needs adjustment or repair.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) 50 ppm QUAT sanitizer was detected in sanitizer spray bottle. 100 ppm QUAT sanitizer was detected from the sanitizer dispenser. QUAT based sanitizers must measure at a concentration of 200 ppm to be effective. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: During the inspection the operator contacted his ECOLABs representative to have the dispenser looked at. Operator was instructed to make a 200 ppm bleach based solution for surface sanitizing as an interim measure until the dispenser can repaired. Operator refilled the sanitizer spray bottles with the bleach based sanitizer and has chlorine test stripes available to ensure that the sanitizer is meeting the correct concentration. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed under the kitchen counters. Food residues and debris may act as an attractant for pest. Corrective Action: Conduct regular cleaning and sanitizing as per the approved sanitation plan to ensure that food debris does not accumulate. Ensure that harder to reach areas such as under the kitchen counters is not missed.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The kitchen meat prep table and separate vegetable prep table are constructed of wood and display blackening due to moisture absorption. Operator explained that food preparations do not occur directly on the tables. The kitchen uses labelled cutting boards placed on top of damp towels (to reduce board slippage). These surfaces are not sufficiently durable to facilitate regular cleaning and sanitizing. Materials like 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: Refinish wooden surfaces to provide a durable easy to clean surface during the next renovation
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The walk-in refrigerated cooling unit floor was lined with cardboard. Cardboard is not appropriate in a food premise because it will absorb juices and harbour and allow disease causing bacteria to grow. In addition, cardboard is not sufficiently durable to facilitate regular cleaning and sanitizing. The shelving which clean dishes are place is right beside the chemical sink making it prone to contamination from chemical splashing. Chemical contamination can cause serious illness. Corrective Action: Remove the cardboard from the walk-in unit, clean and sanitize the area. Relocate the shelving or install a physical barrier to prevent contamination. Run the dishware first shelf close to the sink through the dishwasher before use.