More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 22, 2020 |
| Number of critical violations: | 1 |
| 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 |
| 206 | Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Potentially hazardous hot foods are stored at below 60°C in the pizza warmer (measured at 55C). All potentially hazardous foods 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: Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required. |
| 209 | Food not protected from contamination [s. 12(a)] Observation: Food items in walk-in freezer not stored at least 6" off the floor. Corrective Action: Ensure that all food items are stotred a minimum of 6" off the floor. |
| 306 | Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The fan above the the food preparation area (to the left of the cooking area) is covered in grease build-up and other debris. The grease is running down the wall and creates a potential for food or food preparation areas to become contaminated. This can also attract flies and other pests. Corrective Action: Clean and sanitize the fan, fan cover, and wall. Maintain this regularly. |
| 315 | Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Fridge and freezer units in the baking area do not have working, accurate thermometers in a visible area. Corrective Action: Ensure that an accurate thermometer is present in all fridge and freezer units. The thermometer must be placed in a visible area. |