More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | October 18, 2019 |
| Number of critical violations: | 2 |
| 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 |
| 311 | Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Entrances that are not equipped with hand washing sinks are being used, which were dictated not to be used on the floor plan approval. Corrective Action: Entrances not equipped with hand washing sinks are to be used as exists only. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. |
| 402 | Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff were observed entering the kitchen and not washing their hand Corrective Action: All staff must wash their hands when returning to the kitchen, touching hair or face, changing between dirty and clean jobs, after breaks, or whenever hands may become contaminated. |