Dolly's Fish Market - 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
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep table cooler measured at 7°C surface temperature. Internal temperature of halibut chunks measured at 7°C. Prep table cooler is in close proximaty to active stoves. Fish is a potentially hazardous food that must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Operator immediately moved all potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Monitor and adjust the temperature of the unit or have serviced, as required. Begin maintaining a temperature log. Ensure doors of prep table cooler are closed when not in use.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) No sanitizer solution in kitchen. Sanitization of kitchen surfaces not being conducted at an adequate frequency. (Public Health Significance) Sanitizing solutions must be present and used frequently after handling potentially hazardous food items. Sanitizing solution at an appropriate concentration of 200 parts per million is required to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Staff created a 200 ppm solution of chlorine sanitizer for kitchen use. Retrain staff on sanitation procedures. Ensure staff know how to prepare a sanitizing solution of 200 ppm chlorine and when to use it. Obtain chlorine stripes to verify the sanitizing strength of the solutions made.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris present behind deep fryer and stove area. Under section 17 (1) of the Food Premises regulation the premises must be maintained in a sanitary condition. Grease and food debris can attract and harbour pest. Corrective Action: Clean and sanitize premises as per sanitation plan. Ensure that hard to reach areas are not missed.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration units were lacking accurate thermometers. Corrective Action: Ensure that all refrigeration units are equipped with accurate internal thermometers.
502	In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Owner has valid certification. Staff food handler training has expired. In operator's absence, at least one staff on duty is required to have valid FOODSAFE level 1 or equivalent training. Corrective Action: All kitchen staff are currently registered for food handler training. Once successfully obtained, send proof of certification to the Environmental Health Officer.