Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | August 14, 2009 |
Number of critical violations: | 0 |
Number of non-critical violations: | 3 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
110 | Food Not Protected - General Observation: The garlic butter is stored on the counter at room temperature. Corrective Action: According to the label on the product, it must be refrigerated - which was confirmed during the inspection by checking the Boston Pizza food safety plan. The staff were instructed to store a limited amount of garlic butter in a squeeze bottle on the counter during service for no more than 2 hours - then to discard the product and replenish the bottle with fresh garlic butter from the cooler. |
112 | Poor Sanitary Design, Construction, Installation of Equipment & Utensils Observation: Many of the shelving units in the kitchen are wooden and have edges that are worn down to bare wood. Corrective Action: All surfaces must be smooth, non-porous and easily cleaned - any bare wood that is exposed should now be sealed. |
116 | Improper Construction / Maintenance of Establishment Observation: The caulking between the stainless steel dough counter and the wall is peeling off. Corrective Action: Replace the caulking. |
116 | Repeat Improper Construction / Maintenance of Establishment Observation: The rubber coving at the wall-floor junction next to the pasta station is peeling away from the wall and is collecting food debris. Corrective Action: The rubber coving should be re-sealed to the wall to facilitate easy cleaning and prevent a build up of food debris. |
116 | Improper Construction / Maintenance of Establishment Observation: There is a build-up of food debris underneath kitchen equipment, especially under the grill where there is also a pool of stagnant water. Corrective Action: A general cleaning is required underneath all kitchen equipment. |
Comments:
General Observations:
Hand washing stations were supplied with liquid soap and paper towel.
Foods were all stored in a sanitary manner to reduce the risk of contamination.
All protective temperatures met regulatory requirements at time of inspection.
Staff were observed practicing good hygiene including hand washing during the inspection.
All temperature logs for refrigeration units were up-to-date; there were no recurring problems identified.
All foods were dated to ensure proper stock rotation.
Vent hoods are not due for servicing until 2010.
Dishwasher chlorine concentration measured 50ppm - good.
Glasswasher chlorine concentration measured 50ppm - good.
Quatz sanitizer concentration measured 200ppm - good.
Washroom facilities were clean and well supplied - no concerns.
There was no visible signs of pests during the inspection.
The garbage collection and disposal was adequate.
Overall, there were no critical hazards identified during the inspection that pertain to food safety. General cleaning could be improved, especially in hard-to-reach places. There are some minor maintenance issues that will be addressed in the near future.