More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | October 05, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
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: Salad grab and go display cooler measured at an ambient temperature of 10°C. Food in this unit have been displayed for less than 6 hours. (Public Health significance) - All potentially hazardous foods such as sliced low pH fruit and mixed salads must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness Corrective Action: Operator stated that they would move the potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Also the operator will have the unit inspected and serviced by their maintainance staff later in the day. Continue to ensure that all potentially hazardous cold foods are stored below 4°C, otherwise discard the food if it has been in the danger zone for 6 or more hours. |