Ballrooms, Meeting Rooms, Chateau Whistler Resort - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	February 20, 2007
Number of critical violations:	1
Number of non-critical violations:	2
Follow-up Required:	Yes

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: Main dishwasher rinse temperature is not sufficient to sanitize dishes. Corrective Action: Discontinue use of this dishwasher until serviced; all other dishwasher in the facility are working properly.
113	Improper Sanitary Facilities Observation: The handsink in the pasty kitchen is blocked by bread racks. Corrective Action: The handsink must remain accessible at all times to promote proper handwashing.
116	Improper Construction / Maintenance of Establishment Observation: Many of the cutting boards are beginning to show signs of wear. Corrective Action: Cutting boards that have numerous cuts and stains should be replaced as they cannot be effectively sanitized. Ensure that are food contact surfaces are properly sanitized.

Comments:

Additional items noted at the time of inspection:
All walk-in coolers and freezers in the production kitchen, pastry area and stores are maintaining proper temperatures; temperatures are being monitored and recorded on a regular basis.
General maintenance and sanitation of the facility is satisfactory.
Food storage throughout the facility is well organized and food is protected from cross contamination.
Staff appear to be following proper cooling procedures for food that is cooked in large batches.