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 |
|---|---|
| 209 | Repeat Food not protected from contamination [s. 12(a)] Observation: Observed several trays of food on a rolling cart left uncovered and open to contamination in walk-in fridge #1. A build up of dust and potential mould was also observed on the fan in walk-in fridge # 2 and the ceiling of the kitchen, near the vents, above the sandwich preparation area. (Public Health significance) - Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Build up on fans and the ceiling may eventually fall onto uncovered foods and food contact surfaces. Corrective Action: Cover or otherwise protect all food form airborne contaminants, drips form raw foods, and contact with objects and staff. Clean and sanitize the fan, ceiling, walls of the walk-in cooler, and the identified ceiling area on a regular basis to prevent any build up of debris, dust, or mould.  |
| 301 | Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Can opener, and drawer space in the bakery table were observed to have food debris and residues. These areas are not marked for routine cleaning in the kitchen. Food debris and residues can facilitate the growth of pathogens which may cross-contaminate with food when this equipment is use. Corrective Action: Clean and sanitize these specified areas these areas regularly to prevent build up. Ensure that crevice and hard to reach areas are free of debris. |