More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 01, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
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 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Display cooler measured at 7°C during the inspection and went down to 6°C by the end of the inspection. Operator states that the cooler was just opened prior to the Environmental Health Officer's entry. Temperature logs are being kept but the log for January 2023 is missing. Operator stated that this cooler is set to be replaced as soon as possible and in the interim the operator has hired a professional to conduct monthly maintenance on the cooler. (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: Provide the Environmental Health Officer with a timeline for the planned replacement cooler. Continue to monitor and log the temperature of this cooler. Ensure that the corrective action portion is completed anytime is the temperature is above 4°C. If any of the potentially hazardous foods (nonshelf-stable beverages) are subject to danger zone temperatures for more than 2 hours, discard.  |