Four Seasons Whistler Main Kitchen - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | November 05, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: Dishwashing machine is not reaching 71 degree Celsius on the dishes. Temperature records show that the dishwasher has been running at suboptimal temperatures for most of the last month but no corrective actions were taken.
Corrective Action: Repair the dishwasher and review your food safety plan to make sure that the appropriate corrective actions are taken when required. Until this dishwasher is repaired, all the dishes must be manually sanitized after running through the dishwasher.
 |
| 604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: No soap and paper towel available on the bar hand washing station. Pastry room sink has no soap and paper towel.
Corrective Action: Provide liquid soap in a dispenser and single use paper towels on the sinks in the bar and pastry room.
|
Comments:
Routine inspection.
In compliance items:
Refrigeration temperatures are 4 degree Celsius or below.
Freezer used for long term storage are running at -18 degree Celsius or below.
General maintenance and cleanliness is satisfactory.
Thermometers available in all refrigeration and freezer units.
No signs of pest infestation.
Foodsafe certified food handlers available.
Temperature logs being maintained.
200 ppm quat sanitizer available out of sanitizer dispenser.
Food storage practices are satisfactory.
No concerns identified with food handling practices.
As per information provided by the Chef there are future plans to provide running water to cabana on the pool deck and to turn it into a food service area. The operator is advised to get the floor plans approved before starting any construction. Until running hot and cold water is provided in the cabana building, this area must not be used to handle any ice, garnishes or food.