Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 24, 2008 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Inspection was conducted of the garde manger, main kitchen and storage/receiving area of the hotel. A follow-up for critical violations noted on the previous report was also conducted. Items noted at the time of inspection include:
All cooler temperatures are satisfactory.
General cleanliness and maintenance is good.
The banquet dishwasher final rinse temperature is > 71C at the plate = good (dishwasher was repaired following the previous inspection).
The cleaning of the organics bins was discussed with both receiving and stewarding departments - dirty bins must not be placed into kitchen areas.
Proper cooler procedures for large batch foods was noted at the time of inspection.