More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 12, 2019 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
| 209 | Food not protected from contamination [s. 12(a)] Observation: Soups cup observed being used to scoop chicken base. This could lead to hand-to-food contact and result in contamination. Corrective Action: Ensure that only scoops with a handle are used to scoop all food ingredients. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean utensils observed stored in soiled plastic containers. Corrective Action: Ensure that all clean utensils are stored in a clean container. Utensil storage containers could be covered to prevent potential contamination. |
| 311 | Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor tiles in the kitchen observed cracking and further degradation expected. Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning, minimize pest attractants and eliminate food contamination concerns. Corrective Action: Ensure that floor tiles are repaired or replaced. |