Bear Foot Bistro Wine Bar - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	April 09, 2013
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
402	Critical Food is protected from contamination (Sec 12(b)) Observation: Ice wands observed being stored directly on the shelves in the freezer. Corrective Action: Ice wands must be stored in a clean washable container after running through the dishwasher.
402	Critical Food is protected from contamination (Sec 12(b)) Observation: On the bar, a bottle of tomato juice observed being stored in the ice sink. The ice scoop was also observed being stored inside the ice. Corrective Action: Do not store anything in the ice to prevent contamination of ice from the bottles/containers. Always store the ice scoop outside the ice in a clean washable container.
507	Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: The bar glass washer is not providing 12.5 ppm iodine in the rinse cycle. Corrective Action: Repair/re-calibrate the glass washer. It must provide minimum 12.5 ppm iodine in the rinse cycle. In the meantime do not use this glasswaher.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: No paper towel available on the bar hand sink. The bar hand sink is being used to dispose off the food debris from the raw oysters. Corrective Action: Provide paper towel in a dispenser to dry hands on the bar hand sink. Do not use the hand sink to dispose oyster related food debris.
701	Operator has written food handling procedures in place to prevent health hazards (Sec 23 (2)) Observation: Written procedures are not available for the sous-vide cooking. Corrective Action: Please provide written procedures for sous-vide cooking. A separate set of procedures needed for each menu items cooked using this method. Please provide the following information: - Information on the identification of all critical control points and critical control limits. - Information on the monitoring procedures for the critical control limits. - Information on the corrective actions taken when critical limits are not met.

Comments:

Discussed the results of this inspection with Melissa Craig, the Executive Chef.
In compliance items:
Refrigeration temperatures are below 5 degree Celsius.
Freezers running below -18 degree Celsius.
The main dishwasher is sanitizing at 71 degree Celsius on the dishes.
Thermometers observed in all the refrigeration units.
Temperature logs being maintained.
Hand washing facilities in the kitchen and the downstairs food preparation area are satisfactory.
Establishment generally well maintained.
Sanitizer dispenser and the sanitizer spray bottles have >200 ppm quat.
Food storage practices in the kitchen and the walk in cooler appear satisfactory.
Foodsafe certified food handlers available.
Raw oyster health risk advisory on the menu.
Shellfish tags being maintained for the seafood.
Sous vide cooked vacuum packs are date labelled.

The operator to develop written food safety plan for the sous-vide cooking and forward a copy to the EHO within 1 month from the date of this inspection.

A follow up inspection required.