Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | October 14, 2009 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 121 | Critical Inadequate food safety training - staff Observation: None of employees presently on staff have completed the required food handler training program. Corrective Action: The operator must ensure that in their absence at least one employee on duty has a FoodSafe Certificate, as per Section 10(2) of the Food Premises Regulation. .  |
Comments:
Items corrected since last follow up inspection:
1. Wiping clothes are being stored in the sanitizer solution.
2.The manager and the assistant manager for the deli section has been registered for the next available food safe training course in Whistler on Oct 30th, 2009. In the meantime, the managers of the meat section and produce section who are Food Safe Level 1 certified, will be helping out in the deli section to make the facility comply with the Section 10 of the Food Premises Regulation.
3.Temperature monitoring for the chicken hot tray and soups has been started. Temperature monitoring frequency should reflect the risk associated with the customer's accessibility to the temperature setting knobs.