More information on hazard ratings.
Inspection Information:
| Facility Type: | Institutional Kitchen |
| Inspection type: | Follow-Up |
| Inspection date: | December 07, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 101 | Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Floor is not in good repair. Vinyl covering appeared to be shrinking, thus exposing bare flooring and crevices which are difficult to clean. Floors must be properly constructed of impervious material to facilitate cleaning and sanitizing. Corrective Action: Have floor resurfaced with a non-porus, easy-to-clean material  |
| 205 | Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Fridge unit is exhibiting inconsistent temperatures. Some potentially hazardous foods were being held above 4°C, such as milk cartons that measured at an internal temperature of 8.6°C. Meanwhile, fruit jellies stored on the opposite end of the fridge measured below 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: Operator voluntarily discarded all potentially hazardous food items. Do not store any potentially hazardous items in this fridge unit it can maintain a temperature of less than 4°C. Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. |