More information on hazard ratings.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 24, 2020 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| 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: High temperature dishwasher is a conveyor belt model. The first cycle had a rinse temperature of 70.8 C at the plate level. The second cycle had a rinse temperature of 68.3 C. It was observed that as the dishwasher keeps running, the temperature continues to decrease below 71 C at the plate level. Corrective Action: At time of inspection, plumber started work replacing the heating element in the high temp dishwasher. This is to ensure the rinse temperature can be maintained above 71 C at the plate level during every cycle. |