More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant, Restaurant |
| Inspection type: | Routine, Routine |
| Inspection date: | July 27, 2018 July 27, 2018 |
| Number of critical violations: | 2, 2 |
| Number of non-critical violations: | 2, 2 |
| Follow-up Required: | Yes, Yes |
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). Temperatures are being recorded twice daily but no action is being taken when the temperature is found to be elevated.. Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. |
| 305 | Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen in back door is in disrepair and door is being held closed with a kitchen utensil. Screen has been patched several times and currently has a large hole in it. Corrective Action: Replace the back door and ensure the screen is kept in good repair and that the door is kept closed to prevent pest entry. |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor of bakery is worn and cracked in several places, which allows dirt and debris to accumulate. Corrective Action: Ensure floor is repaired and/or sealed so it is easily cleanable. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in the bakery not supplied with paper towel or soap. Corrective Action: Hand sinks must be supplied with soap in a dispenser and paper towel at all times. |
| 205 | Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Refrigeration temperatures are slightly elevated (greater than 4°C). Temperatures are being recorded twice daily but no action is being taken when the temperature is found to be elevated.. Corrective Action: Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. |
| 305 | Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen in back door is in disrepair and door is being held closed with a kitchen utensil. Screen has been patched several times and currently has a large hole in it. Corrective Action: Replace the back door and ensure the screen is kept in good repair and that the door is kept closed to prevent pest entry. |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor of bakery is worn and cracked in several places, which allows dirt and debris to accumulate. Corrective Action: Ensure floor is repaired and/or sealed so it is easily cleanable. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in the bakery not supplied with paper towel or soap. Corrective Action: Hand sinks must be supplied with soap in a dispenser and paper towel at all times. |