Mallard Lounge, Chateau Whistler Resort - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:October 14, 2010
Number of critical violations:0
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
112   Poor Sanitary Design, Construction, Installation of Equipment & Utensils
Observation: On past inspection reports, inspectors have noted problems with this area in regards to improper cleaning beneath equipment, accumulation of food debris in hard to reach spaces and a fruit fly problem. During this inspection, it was found that due to poor design of the bar area, there are several areas which cannot be easily cleaned, which is likely exacerbating the fruit fly problem.
Corrective Action: An assessment of this area must be conducted to address and improve areas of concern including the following: the overhang of the bar to the counter has left a gap too small to fit a hand to conduct thorough cleaning of all counters, the island is not fully sealed with a kick plate resulting in cavities which cannot be easily swept or mopped, several pieces of stationary equipment do not have a gap sufficient in height to allow for proper cleaning underneath.
115   Repeat Inadequate Insect / Rodent Control
Observation: There was a fruit fly problem noted behind the bar.
Corrective Action: Staff indicated that several measures have been taken to eradicate this problem with no success. Additional efforts should now be taken including a more thorough cleaning of the entire area, and possible resign/relocation of some equipment to better facilitate routine cleaning.
115   Inadequate Insect / Rodent Control
Observation: Rodent droppings were noted under the bar, however due to the accumulation of debris and dust, it was not possible to ascertain whether they were old or new.
Corrective Action: In order to facilitate visual monitoring of potential pest activity, all areas must be cleaned on a regular basis, It was noted that bait stations were in place as part of an existing pest maintenance program.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: Upon inspection under bar equipment, it did not appear that all areas are being cleaned on a regular basis. Items noted under bar equipment included a build up of dust, broken glassware, old fruit etc.
Corrective Action: All areas should be thoroughly cleaned on a regular basis. This includes under and behind equipment on the floor as well as behind and under equipment on the counters - including coffee/latte machines.


Both glass washers were delivering an iodine concentration of 12.5ppm during the rinse cycle.
Hand washing station equipped with liquid soap and paper towel.
Quat sanitizing solution on site for cleaning food contact surfaces.
All temperatures met regulatory requirements.