More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | December 09, 2015 December 09, 2015 |
| Number of critical violations: | 2, 2 |
| Number of non-critical violations: | 1, 1 |
| Follow-up Required: | Yes, 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 |
| 103 | Critical Food Not Protected From Contamination - Other Sources Observation: Food stored in walk in cooler underneath vent - condensate can fall on food. Corrective Action: Do not store food products beneath this vent immediately. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Improper 3 compartment sink protocol was told to me with water in third compartment and no rinse-detergent in 2nd and 1st sinks. Corrective Action: Protocol is Scrape - Wash - Rinse - Sanitize - Airdry. Signage can be provided to you, but please ensure food handlers are employing proper washing procedure |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: no spray sanitizer available at time of inspection - Corrective Action: please ensure to provide a bottle of spray bleach (1/2 capful of bleach to 1L of water) for food handlers at all time |
| 113 | Improper Sanitary Facilities Observation: No designated handwashing sink available for workers (kitchen) at time of ispection. Corrective Action: Please install a handwashing sink in accessible area within 1.5 months for the foodhandling staff. Please send picture to dilavar.rana@northernhealth.ca |
| 103 | Critical Food Not Protected From Contamination - Other Sources Observation: Food stored in walk in cooler underneath vent - condensate can fall on food. Corrective Action: Do not store food products beneath this vent immediately. |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Improper 3 compartment sink protocol was told to me with water in third compartment and no rinse-detergent in 2nd and 1st sinks. Corrective Action: Protocol is Scrape - Wash - Rinse - Sanitize - Airdry. Signage can be provided to you, but please ensure food handlers are employing proper washing procedure |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: no spray sanitizer available at time of inspection - Corrective Action: please ensure to provide a bottle of spray bleach (1/2 capful of bleach to 1L of water) for food handlers at all time |
| 113 | Improper Sanitary Facilities Observation: No designated handwashing sink available for workers (kitchen) at time of ispection. Corrective Action: Please install a handwashing sink in accessible area within 1.5 months for the foodhandling staff. Please send picture to dilavar.rana@northernhealth.ca |