Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | November 15, 2010 |
Number of critical violations: | 0 |
Number of non-critical violations: | 0 |
Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items noted (meet regulatory requirements):
- Fridge temps recorded below 4C
- Handwash stations supplied with liquid soap and paper towels
- Dishes sanitized with Quats sanitizer
- Freezer temp recorded -20C
- Quats sanitizer used for sanitizing food contact surfaces
- Premise clean and well organized
- All meats cooked in oven.
- Minimal re-heating or boiling water done on single induction burner (production of grease-laden vapours prohibited).