Ballrooms, Meeting Rooms, Chateau Whistler Resort - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 09, 2008
Number of critical violations:	1
Number of non-critical violations:	3
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: The banquet dishwasher is not reaching 71 C a the plate. Corrective Action: Dishwasher requires service - do not use until proper rinse temperature is reached.
110	Food Not Protected - General Observation: There are lids missing for some of the dry-goods containers in the pastry kitchen. Corrective Action: Ensure lids are available for all bins to prevent contamination of ingredients. Bins are in need of regular cleaning.
114	Improper Garbage Storage And/Or Removal Observation: Composting bins throughout the facility are very dirty (particularly the lids). Corrective Action: Ensure these bins are cleaned prior to being placed in the kitchen areas.
116	Improper Construction / Maintenance of Establishment Observation: Floors in the coolers and storage room in the pastry kitchen have a build-up of food debris. Shelving height in the left cooler makes cleaning more difficult. Corrective Action: Ensure regular cleaning of all areas; consider raising the height of shelving units to allow for easier cleaning in the coolers.

Comments:

Additional items noted at the time of inspection:
A new dishwasher has been installed in the main kitchen - proper sanitizing rinse temperature is being reached.