Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | July 31, 2013 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code | Description / Observation / Corrective Action |
| 402 | Food is protected from contamination (Sec 12(b)) Observation: Bags of sugar and flour being stored on the floor. This is a reoccurring violation. The dry storage room does not have adequate shelf space. Corrective Action: Do not store any food containers on the floor. Provide additional shelf space in the dry storage room.  |
Comments:
Routine inspection with the restaurant manager James Gabelhouse.
In compliance items:
- Refrigeration temperatures are below 5 degree Celsius.
- Freezer temperatures are below -18 degree Celsius.
- Low temperature dishwasher providing >50 ppm chlorine in the rinse cycle.
- Quat sanitizer (200 ppm) available in the spray bottles.
- Thermometers available in all the cooling units.
- Hand washing facilities are satisfactory.
- Foodsafe certified food handlers available.
- Temperature logs being maintained.
- General maintenance in the kitchen and the front bar is satisfactory.
Since the last routine inspection, the operator of this restaurant has changed. The legal owner, a corporation, remains the same but the directors of the corporation has changed. James Gabelhouse is the new director of the Mouvement Enterprises, the legal owner of this business. Most of the staff and the menu for the restaurant remains the same.
Takashi, the kitchen manager, is currently running an independent food processing operation out of this kitchen. Takashi is currently making a frozen food product to supply to a couple of sushi stores in Whistler and Squamish. The EHO advised Takashi to provide a food safety plan/haccp plan for his operation and fill out an application form in order to start a separate health inspection file. Also required is a letter from the restaurant operator allowing the use of this facility for the purpose. A separate email request has already been sent to Takashi requesting the above said documentation.