Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | December 11, 2002 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 2 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 122 | Critical Inadequate Food Safety Plan Observation: Please submit a food safety plan as detailed below by January 30, 2003.  |
| 113 | Improper Sanitary Facilities Observation: Single use paper towels required in the staff wash room. Liquid soap required at the hand washing station in the kitchen. |
| 130 | Inadequate Sanitation Plan Observation: Please submit a sanitation plan by January 30, 2003 |
Comments:
i Temperature control / food storage
All refrigeration units were observed to be in the correct temperature range of 4C to 0C for coolers and in the -18C range for freezers.
All hot holding was observed at the correct minimum temperature of 60C.
All food storage areas were clean and well organized.
The prepared food stored in the upright display cooler was properly sealed, dated and rotated.
ii Sanitation equipment
The dishwasher was the chemical sanitation cycle type. The unit was observed to be operating correctly at the time of inspection. It was noted that it was standard practice to pre-soak all dishes in a strong bleach solution before loading into the dishwashing unit.
The hand-wash station in the kitchen area required liquid soap in the dispenser.
The staff wash-room required single use paper towels in the dispenser. Cloth towels were present.
It was stated that these items had just run out prior to the inspection. Proper hand-washing facilities are essential in this environment and should never be out of supplies. Please ensure all supplies are replaced as required to ensure proper hand-washing by all the staff members.
iii General Comments
This facility has a high risk clientelle and should take extra precautions with the food service portion of the facility.
The following must be submitted by Jan 30 / 2003 to meet the requirements of the BC Food Regulation
1. A food safety plan for a seven day menu. The plan must reflect the typical menu items served to the clientelle and how certain food items are cooked, chilled, stored and reused in other menu items. (Please refer to the reference material provided by the EHO)
2. A complete sanitation plan showing how the food service and related areas are cleaned hourly,daily, weekly, monthly and quarterly.