More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 22, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| 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: Refrigeration Temperatures for the two coolers in the kitchen area were elevated and the temperature logs show temperatures greater than 4°C (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Corrective Action: Monitor and log temperatures first thing in the morning to ensure the units are able to maintain a temperature of 4°C and below, adjust and have repaired as necessary and do not use unit if it is not functioning as required. Staff aware to send temperature records for a week to EHO after it has been repaired and adjusted. |
| 209 | Repeat Food not protected from contamination [s. 12(a)] Observation: Foods stored on the floor in walk-in freezer and drinks stored on the floor at the front area and storage area. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Food should be stored at least 6 inches (15cm) off the floor at all times. |
| 209 | Food not protected from contamination [s. 12(a)] Observation: Scoops in dry foods not stored in manner that prevent contamination. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination. Corrective Action: Scoop handles must be kept free from the product . |