Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | March 26, 2009 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
New ownership effective April 1, 2009.
The following items to be addressed:
- Repair all leaking taps
- Replace any missing plastic shatterproof shields on ceiling lights.
- Clean walls behind dishwasher and dishwashing area.
- Repair hole in wall behind dishwash sink.
- Replace all burnt out ceiling lights
- Thorough cleaning of floors required under all kitchen equipment.
- Replace any broken, damaged ice scoops.
- Store ice scoops in clean, washable container, outside of ice machine.
- Store opened bags of dry-goods in food-grade containers with tight -fitting lids.
- Keep thermometers in all fridges and freezers.
- Maintain daily Temperature log.
- Maintain daily Sanitation log of dishwasher sanitizer concentration.
- Ensure Hollandaise sauce is made hourly (according to Food Safety Plan). Do not keep hollandaise sauce for longer than 60 minutes, unless store above 60C, or below 4C.
Other items noted at time of inspection:
- Refrigeration temperatures recorded 4C, or below.
- Freezer temperatures recorded -18C.
- Liquid handsoap and paper towels provided at handwash sinks.
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Clean, wiping cloth stored in sanitizing solution (200ppm Quats) = good.
- Walk-in cooler clean and well organized.
- Foodsafe certified staff on-site.
New ownership approved to open April 1, 2009.
New Permit to Operate provided to operator. Please post in location visible to the public.