Glacier Creek - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 19, 2006
Number of critical violations:	1
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
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Several Quat sanitizer spray bottles throughout the facility have an inadequate concentration - the sanitizer station is not dispensing the correct concentration. Corrective Action: Ensure that only those bottles with the corrected concentration of Quat solution (200 ppm) are used for sanitizing food contact services; dispensing unit must be serviced.
113	Improper Sanitary Facilities Observation: Paper towel dispenser empty in downstairs prep room; soap and paper towel dispensers blocked in both the upstairs Capp Bar and Expressway. Corrective Action: Ensure that soap and paper towels are available and accessible at all times at the handwash stations.
115	Inadequate Insect / Rodent Control Observation: Premise has pest control procedures in place; droppings were noted in areas of the building not used for food preparation or storage (garbage area/chemical storage). Corrective Action: Ensure pest control measures are practiced throughout the entire building; ensure proper disposal of pests.
116	Improper Construction / Maintenance of Establishment Observation: Light shield is missing in the main prep kitchen near the handsink. Corrective Action: This shield must be replaced.
116	Improper Construction / Maintenance of Establishment Observation: The lines for the pop machines that run through the dry storage area appear to be leaking; the back wall has a build-up of syrup. Corrective Action: The wall requires cleaning; lines must be repaired to prevent further leaks.

Comments:

Additional items noted at time of inspection:
- General maintenance and sanitation of premise is good.
- Storage practices of all dry goods, nonperishable foods and paper products (cups/napkins) is satisfactory.
- All refrigeration temperatures are satisfactory (< 4 degrees Celsius); ensure that all inserts placed in ice are completely buried.
- All hot holding temperatures are satisfactory (> 60 degrees Celsius); ensure that lids are used and product is stirred frequently.
- The rinse temperature in both the Expressway and main dishwasher is satisfactory (>71 degrees Celsius at the dish).
- Gloves are used by staff at all times for food prep and service; ensure that handwashing is still occurring and that gloves are changed frequently.