Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 20, 2015 |
| 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 |
| 508 | Adequate equipment/facilities available for sanitary maintenance (Sec 17(3)) Observation: A hydrogen peroxide product designed for use in laundry machines is currently being used to sanitize wooden cutting boards; this is not an acceptable method of sanitizing food contact surfaces. Corrective Action: Suitable sanitizing methods for food contact surfaces are 100ppm chlorine, 200ppm quaternary ammonium, 12.5ppm iodine or thermal sanitizing using a mechanical dishwasher. Discontinue use of hydrogen peroxide immediately.  |
Comments:
A routine inspection of the kitchen was conducted; the following items were in compliance with the Food Premises Regulation:
- Facility is clean and well-maintained.
- Foods are stored in a sanitary manner.
- Refrigeration temperatures met regulatory requirements.
- Hand washing facilities are provided, including soap and paper towel.
- Dishwasher's final rinse temperature measured >71C at the plate.
- Sanitizing solution is available for food contact surfaces.
*Test strips should be kept on site to confirm concentrations are appropriate*
- Premises has a pest control program in place, no signs of pest activity were noted during today's visit.
As requested in last inspection report, a Food Safety Plan and Sanitation Plan were completed and submitted.
A review of the Sanitation Plan was completed; please update the plan with specific chemicals used for each cleaning task and include their concentrations.
Once review of the Food Safety Plan is complete, comments will be returned to operator including any recommendations or revisions required.
Future upgrades:
During today's visit, the operator mentioned that a kitchen renovation may be occurring in the next couple years. Prior to making any changes to floor plan or equipment layout, written plan approval must first be obtained from the district health officer.
If food services are planned for the back patio, (e.g. special outdoor events, BBQ's etc.) dedicated hand washing must be provided on the deck for food handlers, as discussed.