Ridge Restaurant - Inspection Report

Inspection Information:

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: Ventilation equipment is not operating adequately to prevent the accumulation of smoke, grease, and water vapours from the kitchen prep area. A visible accumulation of smoke/vapours was observed while the chefs were cooking food. When the heating units are off (i.e. smoke/vapour is not being generated), the visible smoke/vapours eventually clear out from the kitchen. The ventilation is currently connected to an added-on exhaust unit which pulls the air out through a tube and expels it to the back door of the kitchen. In order to use this unit, the back door needs to remain open (see violation code 305). Because build up of smoke/vapours is still occurring when the heating units are on, this ventilation set up is not considered not adequate. Corrective Action: Prepare a plan in writing on how the ventilation of the kitchen will be repaired, replaced, or otherwise improved. Include exact or approximate dates on when these changes will be made. Send this plan to the Environmental Health Officer for review by May 24, 2023.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Sanitizer spray bottle was measuring less than the effective concentration. QAC/QUATs sanitizer needs to be in the range of 200-400ppm to be effective. Sanitizer in spray bottles should be changed out daily to ensure that the concentration remains effective. Sanitizer test strips are recommend to be used routinely for checking the concentration of your chemical dispenser. Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used on the counter at room temperature. This means that used cloths are potentially a source of contamination. Used cloths need to be stored in a container of sanitizer solution to prevent bacteria from growing on them. Corrective Action: Staff refilled the sanitizer spray bottle with QAC solution that measured at 200ppm. Staff filled a container with QAC sanitizer and put the wiping cloths inside.
305	Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back door of the kitchen is left wide open. There are no door screens to prevent potential pest from entering the premises. The back door currently cannot be closed due to the ventilation set up (see violation code 101). Corrective Action: Continue to ensure that the facility is maintained in a sanitary condition so that pest do not have access to food or water. Have the back door closed, or install a bug screen, or other control measures to prevent the entry of pest. Submit a plan to the Environmental Health Officer's review for review by May 24, 2023.