More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 21, 2020 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
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: (CORRECTED DURING INSPECTION) Single servings of ranch dressing were being stored at room temperature. These individual servings had been made by the restaurant from a 1 gallon container that was labelled "keep refrigerated after opening". Corrective Action: Store single servings of ranch dressing according to the instructions on the product label (i.e. in a refrigerator at 4°C or less). Discard any servings that have been left at room temperature for more than 4 hours.  |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: The kitchen handwashing station was supplied with hand sanitizer, not liquid hand soap. Hand soap needs to be available so that food handlers can effectively wash their hands. Corrective Action: Replace hand sanitizer with liquid hand soap. |