Sonbadas Steakhouse - 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
209	Food not protected from contamination [s. 12(a)] Observation: Garbage bins are in use to store dry food products. Public Health Significance - food must be stored in food-grade containers to protect food from contamination. Corrective Action: Transfer and store all dry food products in food-grade containers.
209	Food not protected from contamination [s. 12(a)] Observation: Food products were stored in cardboard boxes and placed directly on the floor of the walk-in cooler. Public Health Significance - Food must be stored in food-grade containers and 15 cm (6 in.) off the floor to protect food from contamination. Corrective Action: Transfer food from cardboard boxes into food-grade containers and keep all food products lifted off the ground.
209	Food not protected from contamination [s. 12(a)] Observation: Build up of frost was observed inside the chest freezer near walk-in cooler. In the same freezer there was an uncovered shallow tray of food. Built-up frost is considered unsanitary and can potentially contaminate food products that are left uncovered. Corrective Action: Clean and sanitize the indicated freezer unit. Cover or place the food in a food grade container to prevent the products from becoming contaminated during storage.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ventilation hood above stoves appeared black with build up of grease. Ventilation equipment must be cleaned routinely to prevent a potential fire hazard. Corrective Action: Clean and sanitize the ventiliation equipment.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) The QUATS sanitizing dispenser tested during inspection measured at a concentration of 50 ppm, and adjustments to the sanitizer were unsuccessful in increasing the concentration. Public Health Significance - a QUATS sanitizing solution must have a concentration between 200-400 ppm to kill surface pathogens that can cause contamination that can lead to food-borne illness. Corrective Action: Do not use the QUATS as a sanitizing dispenser until the concentraction has been adjusted to 200-400ppm when tested using a chemical test strip. Operator was able to prepare a 200 ppm bleach sanitizing solution as instructed by the Environmental Health Officer onsite.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Surface on the door to walk-in cooler was dirty and had a tacky brown residue over it. The food premises must be maintained in a sanitary condition. Dirty surfaces increase the risk of potential cross contamination between dirty surfaces and food. Corrective Action: Clean and sanitize the door. Entire facility should be deep cleaned on a regular basis.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Several unused pieces of cooking equipment in poor condition were stacked up in the pantry room. The pantry room is not directly connected to the food preparation space but is still part of the food premises. The equipment had a noticeable odour and old grease had accumulated underneath the stack. Accumulated grease is unsanitary and can potentially attract pests. Corrective Action: Remove the unused equipment from the facility and clean and sanitize the pantry room.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple refrigeration and freezer units were lacking thermometers. Accurate thermometers are needed to support the routine monitoring of storage temperatures. Corrective Action: Equip every refrigeration and freezer unit with an accurate thermometer.