West End Restaurant 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
103	Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Restaurant has recently changed ownership. Operating permits are not transferable between different owners, physical locations, or businesses. Corrective Action: New owner is working with Environmental Health Officer to obtain health approval.
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Main walk in refrigerator measured at an ambient temperature of 8°C. Operator sent a photo in the morning of the in-fridge thermometer measuring at less than 4°C. This thermometer was not of acceptable accuracy and thus provided false readings. Potentially hazardous cold foods were being stored in this cooler at above 4°C. Operator explained at all the food currently in the walk-in cooler would be used by the end of the day.(Public Health significance) - All potentially hazardous foods must be stored at below 4°C(40°F) or above 60°C(140°F) - out of the danger zone to prevent bacterial growth and possible food borne illness Corrective Action: Refrigerator technician was present during the inspection and actively conducting repairs. >>Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. >>Discard the food if it has been subject to elevated temperatures above 4°C for longer than 2 hours. >>Begin recording cold holding temperatures on a temperature log at a minimum once daily.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
302	Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Sanitizer buckets measured at 10ppm and 100ppm and were visually dirty. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Change sanitizing solutions more frequently to always maintain an effective concentration of 200 ppm chlorine. Sanitizing solutions should generally be changed every 2-4 hours or when visibly dirty. Use Chlorine test strips to monitor the effective concentration of the sanitizer buckets throughout the day.