More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 12, 2019 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
This facility was given a high hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature. Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications. |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications. Corrective Action: Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. Until the dishwasher has been repaired, operator is to wash dishes using the dishwasher then use hand sanitizing in the sink, providing a chlorine solution between 100-200 ppm soak for 2 minutes for all dish ware. Operator to contact inspector when dishwasher has been repaired to achieve proper santizing rinse temperature of 71C or higher. |
| 501 | Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: A person in charge who has Level 1 FOODSAFE training must be on at all times the establishment is in operation. Operator's FOODSAFE certificate has expired. Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times. |