Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 25, 2013 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Dishwasher does not dispense chlorine in final rinse as required. It appears as if the feed lines are not working properly. Corrective Action: Repair immediately. In the interim, set up a sanitizing rinse bath in one of the large pot sinks on the premises. This was conducted at time of inspection. In the future, train all staff on testing and monitoring the dishwasher rinse cycle at the beginning of each work day so that any problems are immediately recognized and addressed.  |
Comments:
· A new walk in cooler has been installed in the premises and a new liquor storage room has been provided. The premises is still very clean, organized and well maintained. No concerns with the alterations to the premises.
· The menu board has been painted and there is a self closing latch on the bathroom in the kitchen as required on previous inspection report. Thank you for your attention to these items.
· 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.
· Cooling of potentially hazardous food(s) is done within proper temperature and time requirements.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· 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.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· A Food Safety Plan has been completed.
· A Sanitation Plan has been completed. The Sanitation Plan has been implemented and is in use.
· 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.