More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | August 14, 2007 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
| 105 | Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Tray of fish sitting at room temperature. Internal temperature measured at 10 degrees C. Corrective Action: Ensure that potentially hazardous foods are stored at 4 degrees C or less. If there is a delay in preparation/processing, foods should be returned to the cooler. Corrected at time of inspection. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Quat sanitizer measured at greater than 400 ppm. No quat test papers available on-site. Corrective Action: Concentration of quat sanitizer should be 200 ppm and this should be routinely verified with Quat test papers. Correct as soon as possible. |
| 109 | Critical Other (Specify) Observation: Not all components of the Sodexho Food Safety Plan are being followed. A copy of the plan should be available on-site, staff should be aware/trained on its contents and following the procedures in the plan. Corrective Action: Correct immediately. |
| 110 | Food Not Protected - General Observation: Ice cream scoops sitting in stagnant water at room temperature. Corrective Action: Ensure scoops and container are properly cleaned and sanitized at least every 2 hours, or store scoops in containers of ice cream. |
| 110 | Food Not Protected - General Observation: Some food products stored on the floor in the dry storage area. Corrective Action: All food and food related items should be stored a minimum of 15 cm off the floor on racks, shelves, or pallets. Shelving which isn't sealed to the floor should have a clear vertical space of at least 20 cm between the bottom shelf and the floor, to facilitate cleaning. |
| 110 | Food Not Protected - General Observation: Freezer temperature measured at -3 degrees C at time of inspection. Corrective Action: Freezer temperature should be -18 degrees C. Continue to monitor and ensure temperature requirement is met. |