More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | April 21, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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 |
|---|---|
| 202 | Critical Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Fried rib pieces cooled in cardboard boxes at room temperature for eight hours Corrective Action: Cooked meats must be cooled after being cooked to at least 74º C for two hours to bring the temperature down to 60ºC and then cooled to 4ºC in a refrigeration unit.  |
| 306 | Repeat Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors, walls, dishwashing area are not kept clean and are cluttered Corrective Action: General clean up is required and must be maintained. A cleaning schedule needs to be posted for all staff. |