More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 01, 2019 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 1 |
| 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: Food residue observed on knife stored in knife rack as clean. Excessive dried up dough residue observed on the mixer guard. Corrective Action: Ensure that all food handling utensils are properly washed, rinsed, sanitized and air dried prior to storage. |
| 309 | Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: More than two spray bottles of chemicals observed without label. Unlabelled chemicals could be used for a purpose that they are not intended for. Corrective Action: Ensure that all chemicals taken out of their original containers are labelled by their common name to identify their contents. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Employee observed leaving the bathroom and did not wash hands prior to putting on gloves to prep food. Corrective Action: Ensure that hands are properly washed with sop and dried with paper towel even after washing hands in the bathroom. Employee was advised to wash hands during inspection. |
| 401 | Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing sink by the fryer observed without paper towel and soap in a dispenser.. Corrective Action: Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. |