More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | June 10, 2023 |
| 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 |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration Temperatures of two coolers in dinning area (those with guest lunches) were elevated (between 7 & 12°C). (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: Foods were thrown out. Operator will have a professional inspect both units. The chef is aware to closely monitor both units to ensure they can maintain a temperature of at least 4°C at all times. |
| 209 | Food not protected from contamination [s. 12(a)] Observation: In dining area, the ice machine was not clean, the inside and outside. The ice is not protected from contamination. Corrective Action: The operator was not sure how often it is emptied and cleaned. Operator is aware to ensure the unit is emptied and cleaned regularly to prevent contamination of the ice. |
| 210 | Food not thawed in an acceptable manner [s. 14(2)] Observation: Improper thawing procedure, foods thawed sitting at room temperature. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven. |