More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | June 11, 2022 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
|---|---|
| 209 | Repeat Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) In the two-door fridge, food such as soup was being stored in non food-grade containers. All food products must be stored in containers made of non-toxic food-grade material (e.g. tupperware containers, glass containers, ziplock bags, etc.) that can be cleaned and sanitized. (Public Health significance) Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Operator discarded all food items stored in non food-grade buckets. Plastic pails used to store non-food products cannot be used to store food.  |
| 401 | Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)] Observation: No handsoap by the handwashing sink. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. |