More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 14, 2019 |
| Number of critical violations: | 3 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
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 |
| 301 | Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Baking pans; mixers; milk and cream dispensers observed with long-standing debris build-up. Corrective Action: Ensure that all food handling equipment are regularly cleaned to maintain a sanitary environment. |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The high temperature mechanical dishwasher was not consistently achieving the sanitizing temperature of 71 degrees Celsius on the plate. A maximum reading of 65 degrees Celsius was observed in more than two cycles. Employees confirmed that the machine has not been consistently functioning as required. Corrective Action: Ensure that the dishwasher is repaired to achieve a sanitizing temperature of 71 degrees Celsius or replaced. Ensure that this is corrected by April 18, 2019. Until repair is completed or unit is replaced, wash and rinse food handling utensils using the mechanical dishwasher and manually set up the two compartment sink with unscented bleach water mixture to sanitize. |
| 402 | Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employee observed returning from her break and did not wash hands prior to putting on gloves. EHO advised employee to wash hands. Corrective Action: Ensure that hands are properly washed and dried with disposable paper towel prior to putting on gloves. |