More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 30, 2017 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
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 |
|---|---|
| 113 | Improper Sanitary Facilities Observation: Inadequate facilities provided for hand washing. No dedicated hand wash station in kitchen. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. (Legislation: Public Health Act - Food Premises Regulation) - [21(1) Every operator of food premises must ensure that each employee (3) Every operator of food premises must ensure that each employee washes his or her hands as often as necessary to prevent the contamination of food. (4) Every operator of food premises must supply and maintain handwashing stations adequate in number and location to ensure convenient access to all employees.] Corrective Action: In the interim, please provide soap, paper towel in the middle sink of the 3 compartment sink. Once dedicated hand wash station installed please ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.  |