Observation: Inadequate handwashing facilities – kitchen handsink not in good repair.
Corrective Action: A new handsink has been installed in the back kitchen area, however, the wall on which it is mounted has not been properly finished: Refinish the wall surface so that it is properly sealed, smooth, non-porous and easily cleanable.
Observation: Inadequate handwashing facilities – bar/fryer area handsink not in good repair: The laminate countertop surrounding the handsink is cracking and the sealing is worn
Corrective Action: Refinish the surface surrounding the bar/fryer area handsink.
Observation: Damaged cutting boards that have been burnt and are no longer easily cleanable.
Corrective Action: Remove the damaged green cutting boards.
Observation: Floors, walls, ceilings not properly constructed and installed, not in good repair, unclean surfaces.
Corrective Action: Cleaning is required behind and underneath the dishwash area (use an abrasive tool or equivalent to remove built-up residue) as well as the meat slicer and around the carbonator.
Observation: Kitchen manager on site does not have FoodSafe
Corrective Action: Ensure that a sufficient number of foodhandlers on site have FoodSafe or equivalent to satisfy the requirements of the Food Premises Regulations: (1) Every operator of a food service establishment must hold a certificate, issued by a health official, for the successful completion of the food handler training program known as FOODSAFE or its equivalent. (2) Every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate referred to in subsection (1). Information on FoodSafe courses can be found at www.foodsafe.ca