More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 30, 2022 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 3 |
| 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 |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: A tub of opened margarine was seen in the kitchen area outside the walk in cooler. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Corrective Action: Operator was told to place the margarine back in the refrigerator and to educate employees on proper storing methods for potentially hazardous foods. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Scoops used for ice are seen placed on unsanitary surface of the ice machine. are stored in a manner that prevents contamination. Food contact surfaces must be kept in a sanitary manner to avoid contamination with harmful bacteria to prevent the transfer of bacteria onto the food. Corrective Action: Operator must use a clean and sanitized container to store the ice scoop after each use. The scoop must be placed in a manner that handle is lifted and pointed out for easy handling. |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Meat slicer in the kitchen area was not cleaned and sanitized properly and it contained the meat residuals attached to it under the hard to clean surfaces. The meat residuals left on the slicer is exposed to room temperature which may lead to growth of pathogens and toxin formation and may cross contaminate the other food products when the slicer is reused. Corrective Action: The operator was told to dissemble the meat slicer and clean and sanitize the equipment as per the manufacturer’s guidelines |
| 305 | Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Weather strip is worn out and a space was observed in the back door of the kitchen. This allows pests to enter the facility. Corrective Action: Operator to get the back door fixed and ensure there is no space when the back doors are closed shut. |
| 307 | Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A cutting table in the baking area was seen with wooden surface which is not sufficiently sealed or durable to facilitatae regular cleaning and sanitizing. Raw wood will absorb the juices and harbour and allow disease causing bacteria to grow. Corrective Action: Operator to coat the wooden surface or replace the wooden table with stainless steel table to ensure adequate cleaning and sanitizing. |
| 311 | Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixtures in kitchen and baking area are not covered with a shatter proof guard. Light covers will reduce the risk of physical contamination to the food being prepared in these areas, in case of the breakage. Corrective Action: The operator was told to install a proper covering around the light fixture or to replace the light fixtures with shatter proof lights. |