Canada House - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | October 18, 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 |
| 402 | Food is protected from contamination (Sec 12(b))
Observation: The gravy and soup was put into the hot holding units cold.
Corrective Action: Ensure that all reheated food is cooked to 74C and then held at 60C. Many hot holding units cannot quickly heat foods to 74C - ensure that all foods are quickly heated to 74C before they are hot held.
 |
| 507 | Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: The meat slicer stored in the dry storage area had not been cleaned properly before it was put away. There was a significant buildup of food still left on the blades.
Corrective Action: Ensure all staff properly take apart and clean and sanitize this equipment after use as failure to do so may result in disease transmission.
|
Comments:
Premises is otherwise very 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).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All 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.
· 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.