More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | February 28, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | 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 |
| 302 | Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate sanitizing rinse solution. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution. Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair. |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed an accumulation of dirt/soot on the ceiling, light fixture and walls in the dish washing area. It appeared to be coming in through the ventilation system. The manager explained that there are currently no air filters on the intake to prevent snow and ice build up. The camp will be closed during break up for approximately one month and the whole dish pit will be renovated. Corrective Action: Ensure the dirt is cleaned daily. Advise EHO when area has been repaired. |