Mallard Lounge, Chateau Whistler Resort - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:November 09, 2011
Number of critical violations:0
Number of non-critical violations:  4
Follow-up Required:  No

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
110   Food Not Protected - General
Observation: The ice scoop at the bar was stored in the ice bin (the one on wheels at the coffee station).
Corrective Action: Ice scoops must be stored in a separate receptacle.
113   Repeat Improper Sanitary Facilities
Observation: Soap is provided at the bar for hand washing but there was no paper towel available at time of inspection.
Corrective Action: A paper towel dispenser should be mounted somewhere behind the bar.
116   Improper Construction / Maintenance of Establishment
Observation: There is a tall set of wooden cubbies in the Mallard area of the kitchen next to a hand sink that are deteriorating - edges have missing laminate and they can no longer be easily cleaned.
Corrective Action: Eventually these will need to be replaced. In the mean time the edges of the shelves could be sealed with paint so they can be properly cleaned.
118   Other (Specify)
Observation: The bar coolers did not appear to have thermometers.
Corrective Action: All bar coolers must have thermometers - especially those used to store dairy, juices and drink garnishes etc.

Comments:

General cleaning for the bar area could be improved, especially where coffees are prepared. Areas behind and under equipment do not appear to have been thoroughly cleaned recently. Glass washers had adequate concentration of sanitizing solution. Spray bottles of quat sanitizer were also available. Refrigeration units in the kitchen met regulatory requirements. Kitchen refrigerators also had thermometers and temperature logs are maintained. Hand washing station in kitchen area is equipped with liquid soap and paper towel.