More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 24, 2021 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 0 |
| 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 |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) in Cooler 7 (6.8C), Cooler 3 (7.0C), the grab-and-go sandwich cooler (5.6C), and the grab-and-go veggie cooler (5.8C). (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Adjust the coolers and have repaired, if necessary, to provide a temperature of 0-4° at all times. |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Commercial can opener observed to have significant debris buildup on the blade and gears. (Public Health Significance) Food contact surfaces and utensils must be maintained in clean and sanitary condition to prevent the spread of disease and cross-contamination. Corrective Action: Clean and sanitize the can opener immediately. Ensure this is completed daily to prevent the build-up of debris on the utensil. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel present at the handsink in the hot line. (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. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel present at the handsink in the food preparation area. (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. |