Stardust Restaurant - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
304	Repeat Premises not free of pests [s. 26(a)] Observation: Evidence of mice; droppings were noted in the dry storage area. Facility contracts EcoPest for pest control. Facility has received verbal warning. Continued operations of this facility are contingent on the maintenance of a clean sanitary environment and constant improvement towards a pest free premises. Corrective Action: Clean and sanitize all areas where droppings were observed so that pest presence can be accurately monitored. Submit most recent pest control report to Environmental Health Officer. See code 305.
305	Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Several previously identified potential pest entry points are still present in the facility: missing ceiling tiles above 2 compartment sink, ceiling gap above electrical box, basement door missing door knob, basement door gaps around door. A potentially new hole was observed in electrical box room hallway, operator filled this hole during the inspection. Corrective Action: Submit to the Environmental Health Officer for approval, a written action plan for addressing the presence of pest in the premise. The plan needs to include: - methods to monitor pest activities - list of actions that will be taken to eliminate pest access to the building and any inside routes - timelines for when the premise improvements will be made.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen not maintained in sanitary condition. Build up of food residue and debris observed on floors along walls and lower shelves. Debris and residue can act as a food source for pest. Entire food premises, both front and back end must be maintained in a sanitary condition. Corrective Action: Clean and sanitize the entire kitchen and pantry areas, this includes the floors, shelves and equipment. Remove all unnecessary items from the premises such as the stacks of white buckets near 2 compartment sink, ceiling board, and unused equipment. Increase frequency of routine cleaning to ensure that the facility is maintained in a sanitary condition.