Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 30, 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 |
| 701 | Operator has written food handling procedures in place to prevent health hazards (Sec 23 (2)) Observation: Facility does not have an up-to-date Food Safety Plan. Corrective Action: Complete and submit a Food Safety Plan in accordance with the Food Premises Regulation.  |
| 706 | Operator has written procedures for safe and sanitary operation (Sec 24 (1)) Observation: Facility does not have an up-to-date Sanitation Plan. Corrective Action: Complete and submit a sanitation plan in accordance with the Food Premises Regulation. |
Comments:
General Observations:
Facility is clean and well-maintained.
No concerns noted with food storage or handling practices.
Refrigeration temperatures measured less than 4C.
Temperature logs are maintained on a daily basis.
Thermometers noted in coolers.
Facility has a pest control program in place - no signs of pests were noted during today's visit.
Hand washing station was supplied with liquid soap and paper towel.
Dishwasher final rinse temperature measured 71C at the plate.
*The temperature gauge on the dishwasher's manifold does not currently work. Recommend using an alternative method for monitoring dishwasher final rinse temperature (e.g. thermo-labels or water-proof probe thermometer).
Sanitizing solution for food contact surfaces measured 200ppm quat.
Foodsafe Level 1 certified person is on site at all times during food services.