More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 19, 2019 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| 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 |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed a build-up of crumbs and debris on the floor throughout the bakery behind and under equipment. This can attract allow harbourage of pests. Corrective Action: Ensure all moveable equipment is pulled out and cleaned under/behind daily. |
| 311 | Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cement floor and walls in the back room have multiple holes and cracks. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns. Corrective Action: Repair or replace floor and holes in walls along the floor in your upcoming renovation plans. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. Soap dispenser at hand washing sink in the bakery is empty. (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. |