Three Below - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	May 12, 2010
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
109	Critical Other (Specify) Observation: Sewer line repair in the office has not been properly finished such that some sewer vapour are present. Corrective Action: Seal this area immediately. Fully refinish the area so that it is completely sealed, smooth, sanitized, and easily cleanable. Re-inspection for this item on May 25th, 2010.
109	Critical Other (Specify) Observation: No designated handsink in the kitchen. Corrective Action: Provide a designated handsink in the kitchen by next routine inspection. Second order.
109	Critical Other (Specify) Observation: Ventilation in the kitchen is not adequate for the menu used. Corrective Action: Conditions on the operating permit have been added to restrict the production of smoke, water vapour and grease in the premises. Provide an updated menu and food safety plan by May 25th, 2010
116	Repeat Improper Construction / Maintenance of Establishment Observation: Many areas of the restaurant are not properly sealed along the edges, leading to accumulation of debris. Uncleanable surfaces such as bare wood and particle board exist in the kitchen. Corrective Action: Refinish these areas so they are properly sealed and contain surfaces that are smooth, non-porous, durable, and easily cleanable.
118	Other (Specify) Observation: No test strips to measure dishwasher concentration. Corrective Action: Provide test strips to measure dishwasher concentration. Record this in a log book, along with refrigeration temperatures.

Comments:

All protective temperatures meet regulatory requirements at time of inspection.