More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 28, 2018 |
| 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 |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature chemical dishwasher registered at 12 ppm for chlorine which is not adequate. Corrective Action: Ensure chlorine levels are adjusted so that there is a minimum of 50 ppm for chlorine on the plate during the final rinse cycle. In the interm use one of the three compartment's of the sink to sanitize manaully. Use 1 tsp of household bleach for every litre of water to obtain a sanitizing solution. Immerse dishes in this solution for 10 seconds. |
| 302 | Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: QUATs sanitizer solution registered at 400 ppm. Corrective Action: According to manufacturer's instructions on bottle, the QUATs solution must not exceed 200 ppm. Ensure the solution is mixed according to the manufactuer's instructions so that it does not exceed 200 ppm. |
| 308 | Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Light bulbs in walk-in cooler, dry storage area, and closet located by dining area are lacking shatter proof covers on light bulbs. Corrective Action: Cover all light bulbs to protect food from contamination in the event that a light bulb breaks. Ensure this is corrected within 3 months. |