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
304	Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice; new droppings were noted in the facility. The number of droppings has greatly reduced since previous inspections. EcoPest is conducting routine visits to access 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. Eliminating access to the building and routes pest use inside. Trap and remove the pests. Clean and sanitize areas where droppings are located to better monitor 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: Previously identified entry points and pest routes have not yet been addressed. All potential entrance points must be properly blocked off to prevent access by pest. Rodents and other pest may cross contaminate foods and surfaces with feces and urine, carry parasites and other diseases. Corrective Action: Operator agreed to purchase and install the ceiling tiles and door skirt to eliminate potential entry routes into the kitchen tonight. Operator is to continue working on sealing off all potential pest entry point and routes.
307	Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden counters have not yet been replaced. Surfaces are very worn and are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: As an interim measure, staff must continue to use a cutting board on top of the counter blocks to prevent direct contact of the food with the wooden counter surface. Then, clean and sanitizer the counter after use as per the sanitation plan. Operator must either replace the counter with one made of non-porus and easy to clean material or refinish the counter surface with a material that is durable, non-porus and easy to clean.
401	Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Handwashing station is onsite and awaiting professional installation on Thursday. Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
502	Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The owner is currently the only member of staff with valid FOODSAFE certification. Corrective Action: 3 members of staff (1 food handler, 2 front end/supervisors) have been registered to conduct their FOODSAFE level 1 exam within this week. Once they have been certified, ensure that shifts are scheduled so that at least one staff on duty has valid food safety training at all times.