Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | June 23, 2009 |
Number of critical violations: | 0 |
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 |
118 | Other (Specify) Observation: Temperature logs and Sanitation logs are not being maintained on a daily basis, Corrective Action: Ensure Temperature log and Sanitation log is maintained on daily basis. Monitor and record temperature of all refrigerated units - maintain at 4C. Monitor sanitizer concentration in dishwasher with test strips - maintain at 100ppm chlorine. |
Comments:
The following items noted at time of inspection:
- Refrigeration temperatures recorded 4C = good
- Dishwasher sanitizing rinse recorded 100ppm chlorine = good.
- Handwash station supplied with liquid handsoap and paper towels = good.
- new menu submitted
- Walk-in cooler well organized = good (foods covered, labelled, dated).
- Quats sanitizer used for sanitizing food contact surfaces.
- Glasswasher uses iodine sanitizer = good.
- New elements installed in hot water tank.
- Permit to Operate posted in view of public = good.
- Facility clean and well managed.