Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | March 27, 2015 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
A review of the Food Safety Plan submission has been completed and feedback provided to the operator.
The proposed plan includes lower than standard cooking temperatures coupled with longer cooking times for proteins. However because these food preparation techniques pose a considerably higher risk of food borne illness if not done correctly, the food safety plan must be very robust. Before the proposed plan can be considered, the operator must develop and submit for review, a comprehensive recipe-based plan as follows:
- List all recipes
- Describe food preparation and cooking techniques
- Identify all critical control points throughout each recipe
- Clearly state the critical limits (times and temperatures) which must be achieved for each recipe
- Describe monitoring to ensure all critical limits are met
- Provide detailed description of corrective actions to be taken when critical limits are not met
- Include a sample of log sheets to be used for record keeping purposes
In order to satisfy the Food Safety Plan requirement for this premises, the operator must:
- Develop and submit a comprehensive recipe-based food safety plan for review and include all elements as noted above,
OR
- Amend and re-submit the current food safety plan to include the standard food safety cooking times and processes as outlined by the Food Protection Branch of the BC Center for Disease Control (Ensuring Food Safety the HACCP way - 2009 version - provided with this report).