More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | August 25, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
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 |
| 308 | Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wooden spatula was found with a crack. Cracked wood utensils are not easily cleanable as it can trap debris and allow the growth of pathogenic bacteria. Corrective Action: Operator must dispose of broken wooden spatula. |
| 401 | Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)] Observation: There was no soap dispensor at the hand sink near the entrance. 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: Handwash sinks should be 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. |