Quattro At Whistler - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 20, 2013
Number of critical violations:	0
Number of non-critical violations:	4
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 hard to reach areas underneath the dishwashing counter and the front bar counter are in need of cleaning. Corrective Action: All the hard to reach area must be kept clean to avoid them from becoming pest breeding grounds.
118	Other (Specify) Observation: Detergent/sanitizer spray bottles are not properly labelled. Corrective Action: Label all spray bottles with the name and concentration of the chemical.
402	Food is protected from contamination (Sec 12(b)) Observation: The chest freezer has raw meat packs and sashimi grade meat packs stacked on the top of each other. Corrective Action: Provide physical partition among raw meats and any other foods in the chest freezer.
402	Food is protected from contamination (Sec 12(b)) Observation: The walk in cooler does not have any designated area for the raw meats. Observed a container of raw meat being stored in the middle shelf. Corrective Action: Make a designated raw meat storage area in the walk in cooler. The raw meats must be stored on the bottom most shelf to eliminate the chances of food contamination from the raw meats.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No paper towel provided on the front bar hand sink. Corrective Action: Provide paper towel in a dispenser on the front bar hand sink.

Comments:

In compliance items:
- Refrigeration temperatures are below or equal to 4 degree Celsius.
- Thermometers observed in all refrigeration units with perishable foods.
- Temperature logs are being maintained.
- The high temperature dishwasher in the kitchen is sanitizing at 71 degree Celsius at the dishes.
- The mechanical glass washer is providing >12.5 ppm iodine in the rinse cycle.
- Food handling practices appear to be satisfactory.
- Hand sinks in the kitchen are equipped with soap and paper towel.
- Foodsafe certified food handlers available.
- No signs of any pest infestation observed at the time of this inspection.
- Sanitizer spray bottles contain >200 ppm quat sanitizer. The sanitizer dispenser is providing >200 ppm quat sanitizer.
- All food contact surfaces are clean and well maintained.