Lee & Ann 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: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
209	Food not protected from contamination [s. 12(a)] Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Multiple food items in freezer are not protected from contamination. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. In the future, foods that are not properly protected from contamination, will be discarded at time of inspection
210	Food not thawed in an acceptable manner [s. 14(2)] Observation: Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. A turkey was thawing out at room temperature. Operator could not provide information/process for proper thawing of foods. Food safety knowledge is in question. Corrective Action: Turkey discarded at time of inspection by operator. Thaw foods under running cold water, in the fridge or in the microwave oven.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Dishes being washed without any sanitizing step. Corrective Action: Explained significance and public health risk to operator. Immediately initiate dish sanitizing providing a 100 ppm soak for 2 minutes for all dish ware. Discussed steps for proper dishwashing with the operator and referenced the signage posted that was provided by EHOs during previous inspections.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No active sanitizers present in spray or containers (Public Health Significance) Sanitizing solutions must be available to properly sanitize food contact surfaces. Corrective Action: A sanitizing solution must be available at all times during operation. Operator identified that they are aware of required use and how to mix the solution in the future.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
304	Premises not free of pests [s. 26(a)] Observation: Presence of pests (flies) in the storage are and kitchen. There were flies swarming around storage area and were moving between garbage (stored indoors) and food contact surfaces. (Public Health Significance) Flies can harbour disease and transfer hazards from potentially hazardous items to foods, food contact surfaces, etc. resulting in contamination of those items. Corrective Action: Ensure back door is screened and that there is separation between the garbage and the food facility. Presence of flies should be mitigated.
304	Premises not free of pests [s. 26(a)] Observation: Evidence of mice could not be discounted due to inability to access multiple locations within premise due to clutter. (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: Remove any items that are not necessary and ensure, at time of inspection, that the Environmental Health Officer can properly inspect areas and remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. If signs of pests are identified as time of repairs clean and sanitize area where droppings are located and monitor situation.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: All areas of the premise require cleaning. Multiple areas are not being cleaned at a regular frequency. Multiple storage containers showing the presence of food, dirt, and grease. Corrective Action: Everything is to be cleaned and sanitized. Things are sticky (likley due to grease and food debris build up) and must be cleaned. All containers used for the storage of food must be clean and free of food/debris. All areas where there is food debris (floors, inside of doors, around sinks, under stoves, etc. all require a thorough cleaning. A sanitiation plan stating items within premise requiring cleaning and sanitation, including the frequency of cleaning and sanitizing, is required. This should be kept in the form of a checklist and updated daily and available for the EHO to assess at time of inspection.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. (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. Inability to access handwash sink easily. Tight space makes it difficult to access the handwash sink. During the inspection employees were not washing hands upon return to the kitchen after performing other tasks. Corrective Action: Ensure the hand wash station is accessible at all times. Either dedicate another sink (stocked with soap and paper towel) for handwashing or make this sink accessible to staff.
501	Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator needs a food safety refresher to ensure that basic food safety and sanitation principles are understood. When questioned by the Environmental Health Officer the operator could not explain how to properly thaw frozen foods. Dry, refrigerated and frozen foods are not properly packaged or protected from contamination and proper dishwashing practices (although posted) were not being followed. Corrective Action: Provide an updated food safety certificate for the operator and multiple staff members to ensure that more people have a proper understanding of food safety practices.