More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 18, 2020 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 4 |
| 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 |
| 210 | Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen chicken, chicken legs, and pork chops were being thawed on the counter at room temperature. Thawing at room temperature is an uncontrolled manner of thawing because, portions of the product can be in the danger zone for extended periods of time. Corrective Action: The acceptable manner to thaw frozen food is to either thaw the food in a refrigerator that can maintain a temperature of less than 4°C, thaw the food under cool running water, thaw the food in the microwave and use immediately, or if applicable cook the food directly from frozen (eg. Pork chops). Operator placed the frozen meats into ziplock bags and allowed them to thaw under cool running water. |
| 305 | Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door of kitchen was ajar which may allow the entrance of pest. Pest are filthy and may carry harmful pathogens that can cross-contaminate with food. Corrective Action: Operator has a screen available on premise. Either have the back door closed at all times or install the screen over the door so that pest are unable to enter the premise. |
| 307 | Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden storage shelf containing dry packaged food products was partially covered with vinyl and partially bare. Wood is a porous material that is difficult to clean and sanitize in the case of any spills of food debris or residues. Corrective Action: Resurface the wooden storage shelf with a smooth non-porous material or paint the surface to seal the raw wood. Operator has vinyl sheets available on premise. |
| 501 | Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator’s FOODSAFE certificate is expired. FOODSAFE certificates are only valid for 5 years form the date of issue. Corrective Action: At least one operator on the food premise needs to have a valid FOODSAFE certificate at all times. Operator will need to retake the FOODSAFE course or equivalent. |