Buffalo Bill's Bar & Grill - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:February 25, 2013
Number of critical violations:1
Number of non-critical violations:  6
Follow-up Required:  Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code   Description / Observation / Corrective Action
118   Other (Specify)
Observation: The back beverage storage room has a glass washer installed in it. This room has exposed insulation on the ceiling, rough concrete floor with no floor drains, inadequate ventilation, no means of pre-rinsing or emptying the glassware. The leaked water from the glass washer observed getting accumulated in one corner of the room resulting in water damage and creating conditions for pest infestation. This beverage room is not being kept clean and is unsuitable for running a mechanical glass washer inside.
Corrective Action: A meeting is being requested with the restaurant manager to discuss the appropriate location for the glass washer. This glass washer is required to be re located to another location or the operator has to plan for the improvements in beverage room so that it is suitable for the high traffic, high humidity, and potential water run off resulting from running the mechanical glass washer in this room.
402   Food is protected from contamination (Sec 12(b))
Observation: The ice scoop is being stored on the top of a cardboard box.
Corrective Action: The ice scoop must be stored in a washable container. The scoop and the container must be sanitized regularly by running through the dishwasher/glass washer.
505   Food premises maintained in a sanitary condition (Sec 17(1))
Observation: The following area in the premises requires more frequent cleaning. - The back beverage room in all hard to reach areas. Remove all the broken glass and items not required for day to day operation of the premises. Clean underneath the syrup containers. - All the shelves and the areas under the counter in all the bars. - The area under the dishwasher in the kitchen.
Corrective Action: Do more frequent cleaning in all hard to reach areas.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The sanitizer container on the mechanical glass washer on the front bar is empty. The container replaced at the time of this inspection but no detectable iodine sanitizer measured in the rinse cycle.
Corrective Action: Repair/service the front glass washer. It must provide 12.5 ppm iodine in the rinse cycle. Do not use this glass washer until it is repaired.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: No detectable sanitizer in the sanitizer spray bottles or from the sanitizer dispenser in the kitchen.One of the spray bottle is incorrectly labelled as sanitizer while it contains a glass cleaner.This is a repeat violation.
Corrective Action: The sanitizer dispenser must be re calibrated to provide 200 ppm quat solution. All the spray bottles must be correctly labelled with the name and concentration of its contents.
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The sanitizer container on the glass washer in the back room is empty. This glass washer is used only during busy periods. A new iodine container provided on this glass washer at the time of this inspection. The machine measured more than 12.5 ppm iodine in the rinse cycle.
Corrective Action: This violation corrected at the time of this inspection. Please ensure that the detergent and sanitizer containers on the glass washer are replaced when required.
512   Freezing equipment is able to maintain a temperature not more than -18 degrees C. (Sec 19(1)(b))
Observation: The upright freezer in the kitchen is running -7 degree Celsius.
Corrective Action: The freezer must be able to maintain -18 degree Celsius. Monitor and record temperatures on this freezer and take the necessary corrective actions to ensure that the freezer is able to maintain -18 degree Celsius.
513   Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2))
Observation: No thermometer observed in the line cooler and the upright cooler in the kitchen.
Corrective Action: Thermometers must be provided in all the cooling equipment.
604   Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: The staff washroom has no soap available.
Corrective Action: Provide soap in the staff washroom.
604   Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: None of the bar hand sinks have soap and paper towel available.
Corrective Action: Provide soap and paper towel on the bars.

Comments:

Discussed the results of this inspection with Sean Marr, the shift supervisor.

In compliance items:
- The line cooler and the upright cooler in the fridge is maintaining less than 5 degree Celsius.
- The dishwasher is sanitizing at more than 71 degree Celsius on the dishes.
- Foodsafe certified food handlers available.
- No signs of any pest infestation observed at the time of this inspection.

A meeting is being requested with the manager to discuss these violations.

A follow up inspection is required.