Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | December 08, 2010 |
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 |
117 | Food Handler Training Observation: A person in charge who has a BC Level I FOODSAFE training certificate was not on duty at time of inspection. Corrective Action: BC Food Premise Regulations requires that at least one employee in a supervisory position, holds a BC Foodsafe Level 1 certificate. Ensure all supervisory staff take Foodsafe Level 1 training at next available opportunity. |
Comments:
The following items noted (meets regulatory requirements):
- Dishwasher sanitizing rinse recorded 100ppm chlorine
- Quats sanitizer (200ppm) available for wiping food contact surfaces
- Fridge temps maintained below 4C
- Freezer temps recorded -16C
- Handwash stations stocked with liquid soap and paper towels
- Food storage well organized
- Foods in walk-in cooler covered, labelled, dated.
- Temperature logs maintained daily
- Cooking utensils stored in Quats sanitizer solution between uses.