Earl's Restaurants (Whistler) Ltd - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	August 05, 2010
Number of critical violations:	2
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
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The temperature logs are being maintained, but corrective actions are not being taken when needed. According to the temperature records, the walk in cooler and one of the line cooler are consistently showing >40 Degree Fahrenheit temperature but no corrective action is being taken/recorded. At the time of this inspection the temperatures at the warmest spot in walk in cooler was 6 Degree Celsius. Corrective Action: The corrective action must be taken whenever the critical temperature limits are not met. Please investigate the reason of more than normal walk in cooler and line cooler temperatures.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The glass washer in the front bar does not have any detectable sanitizer in it. Corrective Action: Repair the glass washer to get >50ppm chlorine in the final rinse cycle.
113	Improper Sanitary Facilities Observation: No paper towel dispenser in the employee washroom. The paper towel dispenser in back food preparation area is not stocked. The front bar needs a paper towel dispenser. Paper towels were available on all these stations but they are not in a dispensing unit. Corrective Action: A new paper towel dispenser needs to be installed in the employee washroom and front bar hand sink. The paper towel dispenser in the back room needs to be restocked.
116	Repeat Improper Construction / Maintenance of Establishment Observation: The walk in cooler floor is porous and not easily cleanable. Similarly, the floor in the dry storage area is porous and not easily cleanable. Corrective Action: The walk in cooler floor and dry storage area floors should be lines/replaced with smooth, non porous and easily cleanable material. This is a repeat violation. Target completion date is being extended to 30 Sep 2010.

Comments:

Following items from the last inspection report has been addressed.
1. A new oven has been installed along with a new hood in the back room. The hood is not attached to the ventilation system, however this hood in connection with the existing ventilation system appears to be providing enough air circulation to prevent accumulation of smoke or grease. At the time of this inspection some grease accumulation was observed on the ceiling tiles which, according to the manager, is from the old convection oven.
2. All the coolers are now equipped with the thermometers.
3. The hand washing station in the back room is accessible.
4. The dry storage containers in the back room are protected from any potential contamination.
The following items still need attention of the operator:
1. The floor in the walk in cooler and the dry storage area needs to be replaced/lined with the an easily cleanable material.
2. Follow the food safety plan and take and record the corrective actions whenever the critical temperature limits are not met.