Don Cherry's Sports 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
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods in prep table coolers and walk-in cooler are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Move potentially hazardous foods to working refrigeration units that maintains a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Until prep cooler can maintain 4 degrees celsius or less throughout the unit potentially hazardous food should be disposed of at the end of the day.
209	Food not protected from contamination [s. 12(a)] Observation: Various implements used as scoops are left in ingredient bins for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
212	Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator does not have an up to date, written food safety plan on the premise. Corrective Action: Provide a comprehensive food safety plan to Northern Health.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse solution in bar dishwasher. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 100 parts per million (ppm) chlorine to effectively sanitize dishware; Hand washing requires 200 ppm unscented bleach solution. Corrective Action: Use dishwasher in kitchen to wash and sanitize glassware until bar dishwasher is repaired. Have the bar dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. Ensure to use appropriate test strips when checking sanitizer concentration, and use kitchen dishwasher whenever no sanitizer concentration is detected from the bar dishwasher.
304	Premises not free of pests [s. 26(a)] Observation: Evidence of mice; droppings were noted in the facility. (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: 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 area where droppings are located and monitor situation (instructions were provided to operator).
314	Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Operator does not have an up to date, written sanitation plan. Corrective Action: Provide a written sanitation plan to Northern Health.