More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 17, 2023 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
This facility was given a moderate hazard rating.
More information on hazard ratings.
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher was unable to meet the temperature mark of 71°C. Temperature was measured for atleast 4 times and the machine was run for more than 10 cycles. Improper sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to food borne illnesses. Corrective Action: While waiting for the dishwasher to be fixed, the operator must set up a manual sanitation sink for sanitizing the utensils and employees must be informed to use this technique. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The QUATs sanitizer concentration level measured in sanitation buckets placed on the food contact surface labelled as sanitizer was negligible. Inadequate sanitizer solution may lead to improper sanitisation of the food contact surfaces which in turn may lead to contamination of the other foods being prepared on the same surfaces. Corrective Action: Operator refilled the bottle immediately with sanitizer solution dispensed from the hose at the three compartment sink. Operator to check the concentration of QUATs sanitizer with test strips once daily. |