More information on hazard ratings.
Inspection Information:
| Facility Type: | Institutional Kitchen |
| Inspection type: | Routine |
| Inspection date: | September 22, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a low hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
|---|---|
| 101 | Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Floor was not in good repair. Vinyl covering appeared to be shrinking, thus exposing bare flooring and crevices which are difficult to clean. Floors must be properly constructed of impervious material to facilitate cleaning and sanitizing. Corrective Action: Have floor resurfaced with a non-porus, easy to clean material.  |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods, such as milk and cream were stored at above 6.6°C (43.9°F). (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 possibly food borne illness Corrective Action: Operator voluntarily discarded all potentially hazardous food items. Do not store any potentially hazardous items in this fridge until it can maintain a temperature of 4°C (40°F) or less. Monitor and adjust the temperatures or have serviced, as required. Ensure that there are no gaps in the temperature log and that any corrective actions which have been taken are recorded. |