IGA Marketplace #77 - Bistro - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 19, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 511 | Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b))
Observation: The temperature of food in one of the drawers in the undercounter fridge ( #7) is above 4 degree Celsius at the time of this inspection. Other drawers attached to the same compressor are running below 5 degree Celsius.
Corrective Action: Monitor the temperature for the refrigerated drawer # 7 more frequently. If temperature of this part of the fridge does not improve, its reasons must be investigated and appropriate corrective actions be taken. Perishable foods from this part of the fridge were moved to the cooler portion of the equipment by the operator on EHO's request. Do not store any perishable items in drawer #7 until its ability to maintain less than 5 degree Celsius temperature is verified.
 |
Comments:
Routine inspection.
In compliance items:
- Refrigeration temperature below 5 degree Celsius.
- Temperature logs being maintained.
- Hand washing facilities are satisfactory.
- High temperature dishwasher in adjoining bakery section is sanitizing at >71 degree Celsius on the dishes.
- Thermometers provided in all the cooling units.
- Food storage practices appear to be satisfactory.
- Shift supervisor is food safe level 1 certified. The operator to ensure that there is minimum one food safe certified staff available in the Bistro.
- No signs of any pest infestation.
- General maintenance is satisfactory.
- Food handling practices appear to be satisfactory.
The operator to review the staff schedule to ensure that there is minimum one person with foodsafe level 1 training working in the bistro during its hours of operation. Copies of the food safe certificates for the staff should be kept on site and produced upon the EHO's request.