No.1 Fast Food - 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
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Several trays of fried fish fillets were cooling at room temperature after being fried 3-4 hours prior. During the inspection the surface temperature measured at 20.0°C. An internal temperature could not be retrieved. Foods must be cooled rapidly down to less than 4°C to prevent the growth of illness causing microorganisms (pathogens). Leaving food at room temperature is not an acceptable means of cooling food as it is uncontrolled and subjects the food to temperatures within the danger zone where pathogens can thrive. Corrective Action: Staff packed the fried fish fillets into a metal tray container and stored it into the freezer. Hot foods must be cooled using one of the following methods: 1) place the container of food into an ice bath. 2) stir the food with a food grade ice wand or cooling wand 3) divide large portions of food into small portions in shallow pans and then cool in a refrigerated or colder environment (<4°C). Discard the food if the interal temperature has not reached 20°C in 2 hours and if the internal temperature has not reached below 4°C in a total of 6 hours since cooking.
209	Food not protected from contamination [s. 12(a)] Observation: Food in several cooling and freezing units stored on the floor. Items observed on the floor include large containers of raw sliced meat and several pots of sauces in the walk-in coolers and the entire walk-in freezer as it was packed form bottom to top. Storing food on the floor inhibits visibility of potentially unsanitary areas and exposes the food to any nearby floor moisture. Several items in the fridge were also uncovered and left open to contamination, such as the large containers of raw sliced meat, the pots of sauces, and a bowl of batter. In the walk-in fridge that the meat was stored, the fan was visibly dirty with built up dust. As this fridge fan operator this dust will be blown on all of the items in the fridge. Contamination of food from contact with objects, people, pests or chemicals can cause serious allergy or illness. Corrective Action: Store all food, including food in the walk-in cooler and walk-in freezer at least 15 cm (6 in) off the floor. Cover or otherwise protect all foods form airborne contaminants, drips form raw foods, and contact with objects and staff. Clean and sanitize the fan to remove the build up of dust and debris. Ensure that the fan is routinely cleaned to prevent any future build up of dust, debris, and potential mould growth.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food slicer used for meat products and potentially other food was observed to have food debris in the crevices and hard-to-reach areas of the machine. Food debris, especially from meat products, can harbour and support the growth of disease causing bacteria that will contaminate the food that is sliced. Cleaning and sanitizing of this equipment is conducted using a 200 ppm solution of bleach and vinegar. Mixing bleach with anything other than water will reduce the effective concentration of the sanitizing solution. Thus, making it inadequate for destroying bacteria. Corrective Action: Clean and sanitize the food slicer thoroughly and ensure that there is no food debris built up anywhere on the equipment, including the hard to reach areas Only create bleach solutions with water. Use a 200 ppm solution of bleach and water for sanitizing food contact surfaces. A 200 ppm solution can be made by using 1:250 bleach to water ratio, or using 1 tsp bleach for every 4 cups of water.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Inadequate sanitizing rinse solution. Sanitizer container was empty and an air gap was preventing sanitizer form being dispensed. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended. Corrective Action: The air gap in the dishwasher was removed during the time the inspection. The dishwasher was able to dispense a sanitizing rinse solution of just 50 ppm. Acquire chlorine test strips and regularly monitor the concentration of the sanitizing rinse at least twice a day so you know when the unit needs adjustment or repair. Consider maintaining a log of sanitizer concentration so you know when the unit was last operating properly.
307	Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was being used to store food items, catch grease, and as a platform for equipment storage. Fried fish fillets were observed to be resting on egg carton trays. A cardboard box labelled "diced chicken" was being repurposed as a container for the fried fish fillets to be put into the freezer. Large pots were being stored on top of two up-right freezers with cardboard being used as a surface to prevent scratches. Cardboard, and paper surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like cardboard and paper will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Stop use of cardboard. Only use food grade material with durable, non-porous, easy to clean surfaces for direct food contact during processing and storage. Remove cardboard used for holding equipment, instead use material that are non-porous, and easy to clean, such as thick plastic vinyl.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) At the time of inspection the hand washing sink was occupied with a large bucket of water and coffee jug. Having items in the sink makes it effectively inaccessible and thus will prevent staff from conducting proper hand washing. Hand washing is important to prevent the cross-contamination of staff, food, equipment, and chemicals. Corrective Action: The hand sink was cleared by a staff member. Ensure that the hand washing sink is clear at all times and fully stocked with hot and cold running water, liquid hand soap, and single use paper towel. Do not use bar soaps as mould and bacteria can potentially grow on the surface of a bar soap.