Stardust Restaurant - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
209	Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Several foods were left uncovered and open to contamination in cold storage areas. These include dimsum in an upright freezer, canned mushrooms in an upright fridge, and some items in the walk in cooling units. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
209	Food not protected from contamination [s. 12(a)] Observation: Shredded cooked chicken, marinated meat in sauce, roasted duck and other prepped foods were stored above sliced produce. (Public Health significance) - Contact with dripping fluids from foods can contaminate other items and lead to food borne illness. Corrective Action: Store meat products below and keep isolated from ready to eat items and produce.
210	Repeat Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen squid was sitting in a two-compartment sink of still water and frozen whole chicken was sitting in a large bin still water. Both items were still under 4°C on the surface. This is improper food thawing procedures, water must be running to facilitiate the thawing process otherwise the surface of the food may be subject to danger zone temperatures for extended periods of time while the core of the food is still being thawed. Corrective Action: Thaw foods under running cold water, or in a refridgerator that can maintain <4°C, or in the microwave if the food is being used immediately. Operator turned on the running water for thawing the squid during the inspection.
301	Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: (CORRECTED DURING INSPECTION) The handle of a food scoop stored in the bin of MSG was coated with a build up of food residue. All equipment and utensils used on the premises must be maintained in a sanitary condition. Corrective Action: Operator removed the food scoop from the food for dishwashing. Ensure that untensils are regularly washed and sanitized.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Several wiping cloths appropriately stored in a sanitizing container, however most wiping cloths were left on the counters between use. (Public Health significance) - Cloths once used can harbour and grow bacteria if left as used at room temperature. This is the forth inspection which this practice was noted. Corrective Action: Operator moved the used wiping clothes out of the kitchen for laundry. Retrain staff on sanitation practices. Ensure that wiping clothes are stored in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. Corrective Action: Operator refilled sanitizer containers with an effective concentration of 200 ppm QUAT. Change sanitizing solutions frequently to always maintain an effective concentration. Obtain QUAT/QAC test stripes to measure and monitor the concentration throughout the day.
304	Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice; droppings were noted in the throughout the facility. 6 Mice were found in rodent traps. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases. Corrective Action: Operator volunarity closed the facility to address the pest issue. Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation. Obtain a written report from a professional pest control operator stating that the premise is free of pest.
305	Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Receiving back door has a gap big enough to grant pest access to the facility. This is the third noting of this infraction. Corrective Action: Repair receiving back door to prevent pest from gaining access to the facility. NOTE: pest control report discussed in violation 304 should also address removal or repair of potential pest entry points.
306	Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food residue, food debris, and grease were found behind and under food preparation counters. Unsanitary conditions can attract and support the harbourage of pest. Corrective Action: Clean and sanitize the facility ensuring that hard to reach areas are not missed. Ensure that the routine sanitation schedule is conducted as appropriate to prevent build up of filth.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden block counters were being used directly as cutting boards for foods such as raw chicken, long beans, and cabbage. Wooden counters are inappropriate for use with items of high moisture like raw meat. Surface cleaning and sanitization is not adequete because materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Replace wooden counter blocks with an easy to clean, nonporous surface during next renovation.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. There is no conveniently accessible dedicated handwashing sink for staff handling food preparation. (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. Corrective Action: Ensure there is a hand wash station accessible at all times and used only as a hand wash station. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Install a new handwashing station as appropriate.
502	In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The operator is the only member of staff with valid FOODSAFE training. Corrective Action: Have multiple staff members receive training and obtain certification for FOODSAFE Level 1 or equivalent to ensure that there is always at least one staff on duty with valid food safety training.