Observation: There is an access panel in the ceiling of the kitchen that needs to have a panel door installed.
Corrective Action: Seal the hole in the ceiling in the kitchen to prevent pest access.
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 11, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment Observation: There is an access panel in the ceiling of the kitchen that needs to have a panel door installed. Corrective Action: Seal the hole in the ceiling in the kitchen to prevent pest access. |
Comments:
Routine inspection conducted this date. The cafe has not yet opened for the season and is preparing for operation.
The bbq station is still clean and well maintained.
Premises is well maintained. New flooring tiles have been installed in the kitchen and the floor wall junction has also been properly sealed with a painted wooden floorboard and a bead of epoxy.
A propane burner was observed on site. Currently the premises is approved to operate the outside bbq as well as a pannini grill and and hot holding equipment in the kitchen. Any other menu streams or cooking equipment should first be approved at this location as there is limited space in the premises. Please indicate if this burner is used for cooking and indicate what type of food items are cooked on this burner.
Approved menu items = bbq meats and sandwiches as well as store bought sides including pasta and potato salad.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· The manual dishwashing procedure is satisfactory (3 compartment sink method in use with a final rinse chlorine concentration > 100 ppm with water > 45 degrees C/113 degrees F for 2 minutes).
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation