Rainbow Market Ltd. - 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: The upright refrigeration unit in front of the kitchen measured at 6.7°C. This unit was being used to store potentially hazardous foods such as eggs, bacon, block cheese, and peperoni cheese snacks. (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 moved all of the potentially hazardous foods to the walk in cooler that maintains a temperature of 4°C or less. Monitor the temperature of this unit with an accurate thermomer. Do not store potentially hazardous foods in the upright refrigeration unit until an Envinronmental Health Officer has confirmed that the unit is maintaining 4°C or less.
304	Premises not free of pests [s. 26(a)] Observation: (CORRECTED DURING INSPECTION) Evidence of mice; droppings were noted in the facility. The dropping appeared to be old and were found inside cabinets that are not used for food storage.(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: Operator removed and disposed all of the items from the cabinet. Operator then cleaned and sanitized the cabinet. The facility has regular pest control by Orkin. Continue to monitor the cleaned up areas for signs of pest.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: (CORRECTED DURING INSPECTION) The facility is not maintained in a sanitary condition. The metal tray rack was covered in food residue and debris, cardboard was being used to line the floor and counter, the glass on the hot holding cabinet was sticky and covered in residue.The facility must be maintained in a sanitary condition at all times. Corrective Action: Staff started cleaning and sanitizing the identified equipment during the inspection. The cardboard was removed and will be taken out for recycing later today. Ensure that the entire premises and all equipment are cleaned on a regular basis to prevent the food or dust build up.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. One of the hand washing stations is missing hand soap and paper towel. (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: Ensure all hand washing stations are supplied with soap and paper towel in dispensers or holder and hot and cold running water.