Fairmont Wildflower Cafe - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	December 19, 2014
Number of critical violations:	1
Number of non-critical violations:	4
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
118	Other (Specify) Observation: Single service plastic containers are used for hot holding food. Corrective Action: Use metal containers for hot holding food or verify with the manufacturer of the plastic containers to ensure that the product is suitable for hot holding.
118	Other (Specify) Observation: Reusable drinking water bottles are manually washed and sanitized on the dirty side of the main dishwasher. Corrective Action: Relocate the water bottle washing and sanitizing operation to a clean sink in the facility.
402	Food is protected from contamination (Sec 12(b)) Observation: A fly catcher is installed directly over a prep table creating a potential for food contamination. Corrective Action: Relocate the insect catcher or the prep table.
404	Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: Rice stored in one of the hot holding units measures 43 degree Celsius. The temperature gauge on the hot holding unit indicates 60 degree Celsius. Corrective Action: Review the hot holding procedures.Please make sure that hot food is at 60 degree Celsius or above before it is transferred to the hot holding unit. Reheat the rice in the hot holding unit to above 74 degree Celsius before storing for hot holding.
511	Cold holding equipment is able to maintain a temperature of 4 degrees C. or lower (Sec 19(1)(b)) Observation: Temperature in one of the line coolers found ranging from 4 degree Celsius to 10 degree Celsius. Corrective Action: Take immediate corrective actions to repair this cooler. Monitor the temperatures more frequently and if warm side of the cooler does not cool down to below 4 degree Celsius within 2 hours, remove all perishable food items from this cooler until it is repaired. Keep the thermometer on the warmer side of the cooler.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No soap and paper towel available on the bar. Corrective Action: Provide soap and paper towel in a dispenser on the bar sink.

Comments:

Routine inspection.
In compliance items:
Except for one of the line coolers, all refrigeration temperatures are 4 degree Celsius or below.
Freezer temperatures are -18 degree Celsius or below.
Temperature logs being maintained.
High temperature dishwasher reaching 71 degree Celsius on the dishes.
Bar glass washer is providing > 12.5 ppm iodine in the rinse cycle.
Sanitizer dispenser providing 200 ppm quat sanitizer.
General maintenance is satisfactory.
Food safe certified food handlers available.
No signs of any pest infestation.
The hand washing facilities in the kitchen are satisfactory. A new sink has been provided in the main kitchen.
Food storage practices are satisfactory. The operator advised to follow the instructions on the vacuum packaged salmon labels.

A follow up inspection to verify the line cooler repairs.