More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 21, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 4 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods 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: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.  |
| 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. Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. |
| 304 | Premises not free of pests [s. 26(a)] Observation: Evidence of mice; droppings were noted in the facility. (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 pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation. |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The wall, the floor and the coolers observed filthy Corrective Action: Clean and sanitized all filthy areas in the facility |
| 501 | Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. |