Bear Foot Bistro Wine Bar - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 23, 2010
Number of critical violations:	0
Number of non-critical violations:	2
Follow-up Required:	No

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

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: Two ceiling tiles are missing, one in dish washing area and one in downstairs prep kitchen. Corrective Action: Replace.
118	Other (Specify) Observation: Drawers in the refrigerated cooler under the grill are broken and do not close properly. Unit primarily used for storage of bread products. Corrective Action: Do not use this unit to store potentially hazardous foods until the drawers are repaired and can create a proper seal ensuring that temperatures remain at or below 4C.
118	Other (Specify) Observation: Not all coolers have thermometers. Corrective Action: Ensure that every refrigeration unit is equipped with a designated thermometer.

Comments:

Outstanding items from previous report dated December 11, 2009: Oyster fridge now holding a temperature of 3.2C
Reminder: Deadline for putting raw oyster advisory on menu remains June 2010.

General Observations:
1. All hand washing stations were equipped with liquid soap, paper towel and hot/cold water.
2. Staff observed hand washing during inspection.
3. Staff hygiene was adequate - all kitchen staff were wearing hats to restrain hair as per kitchen policy, all kitchen staff had clean aprons and appropriate foot wear.
4. Every work station was equipped with labeled spray bottles of quatz sanitizing solution that tested 200ppm.
5. Both dishwashers tested a final rinse temperature of 71C at the plate.
6. Ice machine was clean, backflow preventer last tested on November 13, 2009.
7. All dry storage food items were sealed in pest proof containers and stored to prevent contamination.
8. This facility has an active pest control program in place - most recent pest control report dated March 23, 2010 was reviewed with operator, comments on report were as follows:

"Inspected restaurant kitchen for pest activity; no sign of droppings or fruit flies, placed extra glue boards in storage and lower kitchen area, foam all drains in kitchen, lower kitchen and bar area for flies, no major problems to report"

9. All kitchen items were stored 6 inches off the floor.
10. General sanitation was adequate.
11. Walk-in cooler and freezer were organized to prevent cross-contamination.
12. This facility has an approved food safety plan and sanitation plan.
13. Staff questioned about cooling practices for large batches of product - response and food safety understanding was acceptable.
14. At least 1 staff member present at all times with Foodsafe Level 1 Training.
15. All temperatures met regulatory requirements.