The Sugar Free Shop - 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
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Operator has been washing dishes in an incorrect order. Soap should not be mixed with bleach as this will decrease the effective concentration of the chemicals. A dishwashing poster is present at the dishwashing area. As per the instructions on the poster, dishes and utensils need to be washed with soap to remove food debris, rinse with clean water to remove suds, soaked in sanitizer solution for at least 2 minutes to kill bacteria, and then air-dried. Corrective Action: Operator set all of the "cleaned" dishes to be rewashed and sanitized as per the correct steps. Operator demonstrated the preparation of a chlorine based sanitizing solution.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The shelves inside the upright freezer are dirty and need to be cleaned and sanitized. The shelves for bread and cooking wares are disorganized and containers of oil (ingredients) are stored on the floor. The shelves for baking ingredients are disorganized and loose food debris is present on the shelves and counter. The food premises needs to be maintained in sanitary condition to prevent potential incidences of cross contamination or the harbourage of pest. Corrective Action: Organize and clean the indicated areas. Have unnecessary items removed to allow for more space on the shelves to properly store your ingredients and kitchen equipment. All food needs to stored at least 15cm off the floor.
312	Items not required for food premises operation being stored on the premises [s. 18] Observation: (CORRECTED DURING INSPECTION) The fridge by the beverage area is being used to store staff only items that are not required for food premises operation. All items stored in the premises are assumed to be used for the food premises, if a staff only fridge is nessary then ensure that it is used seperately from the business, clearly labelled, and no foods used for the business are stored inside. Corrective Action: Operator created signage stating "staff only" and posted it on the fridge.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towel in the customer washroom is not on a paper towel holder. Paper towel can easily become contaminated and in turn contaminate the hands of the person who is tryin to wash their hands. If it is not on a holder then it prone to falling over onto unclean surfaces and it can get wet from people hands trying to stablize the roll.. Corrective Action: Obtain a paper towel holder or dispensor for the washroom.