Essentially Blackcomb - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 06, 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: The BBQ sink outside has not been hard plumbed.
Corrective Action: Ensure that this is now completed.
 |
| 803 | Premises is free of conditions which lead to harboring/breeding of pests (Sec 26(b)
Observation: Some evidence of rats noted in the building in the corner of the dry storage area of the prep room downstairs. Food is properly protected.
Corrective Action: Seal the vent hole in this area, seal underneath the unused side door. Provide a door sweep to the main door to this area. Provide professional pest control to condcut bainting and monitoring, particularly above the walk in cooler in this area. Also complete any additional sealing in this area. Clean and sanitize the corner of the dry storage area - monitor this area for any evidence of further activity.
|
Comments:
Premises is otherwise generally clean and well maintained. Please arrange a follow-up inspection when item 803 has been addressed.
· 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).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Warewashing temperatures and sanitizer concentrations are being verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No expired/ old food was observed.
· At least one staff on site has Foodsafe training at time of inspection.
· 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.