Dolly's Fish Market - Inspection Report

Inspection Information:

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
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Operator has sent proof that the prep table cooler measured at 2.1°C before daily operations. During the inspection, staff were observed frequently opening and closing the prep table cooler to grab ingredients. The operator's thermometer measured the cooler at 6°C. Elevated storage temperatures are a result of operational practices. Corrective Action: Operator and staff must continue to monitor and log refrigeration temperatures. Ensure that all potentially hazardous food items are discarded if they have been subject to elevated temperatures above 4°C for greater than 2 hours. Create a system to document the date/time inserts and place smaller batches of food in the prep cooler to reduce potential food waste.
306	Repeat 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: Remove build up of grease and food debris. Clean and sanitize premises as per sanitation plan to prevent accumulation of grease, food residue, and debris. Ensure that hard to reach areas are not missed. Send photo to Environmental Health Officer when area has been addressed.
502	Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Owner has valid certification. None of the current staff have valid food handler training. 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. Owner also stated that a new chef has been hired with valid food handler training. Send proof of certification to the Environmental Health Officer.