Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 27, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 2 |
| 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: A self closing latch has been provided for the washrooms, however, the latch was not working at the time of inspection Corrective Action: Thank you for installing the latch, ensure that the latch is repaired.  |
| 704 | Written procedures to ensure critical limits are met (Sec 23 (3)(c)) Observation: Temperature logs are not filled out for this facility. Corrective Action: Begin recording temperatures of all refrigeration units at least once per day. Templates provided with this inspection report. |
Comments:
Premises is very clean and well maintained.
· 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).
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· 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.
· Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· A Sanitation Plan has been completed. The Sanitation Plan has been implemented and is in use.
· 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; professional cleaning.