Fairmont Wildflower Cafe - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 31, 2014 |
| Number of critical violations: | 1 |
| 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 |
| 507 | Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The sanitizer container for the bar glass washer is empty.
Corrective Action: Replace the sanitizer container on the glass washer when required.
 |
| 604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: The main hall in the restaurant has multiple working areas but only one hand washing station.
Corrective Action: Provide an additional exclusive hand washing station in an appropriate location the main food processing area. In the meantime, soap and paper towel should be provided on the two food sinks to improve accessibility for hand washing.
|
Comments:
Routine inspection.
In compliance items:
Refrigerator temperatures are 4 degree Celsius or below.
Freezer temperatures -18 degree Celsius or below.
Thermometers provided in the cooling units.
Hot holding temperatures >60 degree Celsius.
Temperature logs being maintained.
General cleanliness and maintenance is satisfactory.
High temperature dishwasher is reaching 71 degree Celsius on the dishes.
No signs of any pest infestation.
Foodsafe certified food handlers available.
Food storage practices are satisfactory.
Food handling practices appear to be satisfactory.
Quat sanitizer available to sanitize the food contact surfaces.
A follow up inspection required to verify the sanitizer levels in the bar glass washer and to check whether or not soap and paper towel is provided on the existing sinks in the main food processing area.