White Spot (at the Aava Hotel) - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | March 06, 2013 |
| 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 |
| 116 | Improper Construction / Maintenance of Establishment
Observation: The floor drain is recessed below the floor tiles so that it presents a tripping hazard.
Corrective Action: Fix the floor drain cover so that it is flush with the ground and still easily cleanable.
 |
| 402 | Food is protected from contamination (Sec 12(b))
Observation: The cooler next to the grill is running warm at time of inspection. At the time of inspection it was discovered by staff that some packaging was stuck against the compressor fan, preventing proper air circulation.
Corrective Action: Monitor this cooler and ensure that when the air flow in the cooler is restored, the temperature re-adjusts to 4C or below. Otherwise remove all the food and contact a refrigeration technician.
|
| 503 | Equipment/utensils/food contact surfaces are in good working order (Sec 16(b))
Observation: Glasswasher has run out of sanitizer at the time of inspection.
Corrective Action: Ensure that the glasswasher is refilled and that it dispenses 12.5ppm iodine.
|
Comments:
Premises is generally clean and well maintained.
· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F) except where noted.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish; or >82 degrees C/179 degrees F, measured at the manifold).
· Warewashing temperatures and sanitizer concentrations are correct (200ppm quats in sani buckets) and are verified by staff.
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are 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.
· Integrated Pest Management is in place, including – pest proofing of doors, windows, and openings, and the use of proper sealable containers to store food.
· At least one staff on site has Foodsafe training at time of inspection.
· 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.