Glacier Creek - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 17, 2013
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: There is a small hole in the metal verticval sliding door in the garbage/recycling room downstairs. Corrective Action: Repair the door so that there are no holes for pest entry.
116	Improper Construction / Maintenance of Establishment Observation: A Rubbermaid Brute bin is used to store large volumes of miso soup. Corrective Action: Investigate to determine if the Rubbermaid Brute bin is made from food grade material. If not, do not use it.
116	Improper Construction / Maintenance of Establishment Observation: The steamer in the pizza/pasta station is positioned too close to the line cooler and is not positioned under the steam capture hood. Corrective Action: Please move this under the hood vent and away from the line cooler.
804	Premises are protected from entrance of pests (Sec 26(c)) Observation: Some exclusion work is required in the dry goods storage area to prevent pest entry. Corrective Action: Seal behind the walk in freezer. Investigate the potential use of glue boards on the overhead pipes. Seal the area around the condensate drain for the freezer. Use foam spray on the spaces in the walls around the pipes. Provided a complete barrier around the area above the freezer

Comments:

Premises is clean and well maintained.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is >82 degrees C/179 degrees F, measured at the manifold)
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· The washrooms are clean and well-supplied.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.