Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | June 19, 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 |
| 202 | Construction and Maintenance as per approved plans (Sec 6(1)(b)) Observation: Extensive kitchen renovations has taken place without prior health approval. This kitchen does not have an independent entrance and exit now and is being used by the operator as her personal kitchen. This house is operator's full time residence. Corrective Action: The kitchen is not approvable for issuing a food service permit in its current state. See the note in the comments section.  |
Comments:
Routine inspection with operator Erika Durlacher.
In compliance items:
- Refrigeration temperatures are below 5 degree Celsius.
- Freezer temperatures below -18 degree Celsius.
- Operator has foodsafe level 1 training.
- High temperature dishwasher is sanitizing at more than 71 degree Celsius on the dishes.
- Well maintained kitchen.
Note: Erika advises that this kitchen is no more used to make food for any special events. The kitchen has gone thorough extensive renovations after the last routine inspection. This kitchen currently has no independent entrance and exit and is being used by the operator as her personal kitchen. This house now is a bed and breakfast with 4 rooms with the operator herself living in it.
Based on the above information, this premises is exempt from the Food Premises Regulation and therefore does not require a food service permit.
The operator is advised that she needs to apply for a permit if she decides to make food for any special events in future. In order to get a permit, the kitchen must have an independent entrance and exit and must not be used as a private kitchen. This kitchen is not approvable for issuing a food service permit in its current state.