More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | June 18, 2019 |
| Number of critical violations: | 2 |
| 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 |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Utensils are scoops are stored in a manner that allows for contamination of food products. Corrective Action: Ensure ice scoop is stored outside of the ice machine. Ensure dishware is stored with mouthed ends together to prevent contamination by handlers. |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Gauge temperatures must meet manufacturer's specifications. Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm chlorine soak for 2 minutes for all dishware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. |