More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 18, 2019 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 3 |
| 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 |
| 101 | Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Hood above dishwashing does not vent the steam and water droplets are forming all over the ceiling in the dishwashing area. This can lead to mold growth. The water droplets can fall onto the floor and cause a slip hazard. Corrective Action: Add a ventillation system in the dishwashing area to vent the exccess steam and moisture. |
| 209 | Food not protected from contamination [s. 12(a)] Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination. Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly. |
| 307 | Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing. Corrective Action: Replace wood knfe holder. |