Crystal Hut - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | January 23, 2014 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 1 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 116 | Improper Construction / Maintenance of Establishment
Observation: A new water filter has been installed on the ice machine.
Corrective Action: Please ensure that the filter is changed regularly and that this is incorporated into some maintenance schedule. Recommend writing a change-by date on the filter itself.
 |
| 802 | Critical Premises are free of pests (Sec 26(a)
Observation: Ongoing evidence of pests exists in the basement of crystal hut.
Corrective Action: In 3 weeks: To seal off food areas - Provide door sweeps to both outside doors in this location that can exclude pests, Provide a door sweep to the door leading into the equipment/liquor storage area, Provide a latch to this door so that the door is properly closed shut at all times for pest exclusion. Also, provide enhanced pest control in the area underneath crystal hut that show evidence of pests, including bait, traps, glue boards etc in consulation with professional pest control. For shoulder season, schedule an inspection to go through this premises with pest control, building maintenance and VCH in the interests of achieving complete exclusion.
|
Comments:
Premises is otherwise clean and well maintained. Alterations to the premises have made the kitchen easier to clean, more efficient and enhanced the overall ergonomics of the location with respect to staff (i.e. there is more space, the equipment is better organized and easier to use and reach, staff spend less time having to reach over on another or squeeze behind each other). Access to handwashing has also improved.
Floor plans for this changes at this location were submitted to this office on September 4th, 2013.
· Food handling practices are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Cooking and/or reheating of potentially hazardous food(s) to 74 degrees C is measured with a thermometer.
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse water temperature is > 71 degrees C / 160 degrees F for 10 seconds, measured at the dish).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· All food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· No expired/ old food was observed.
· The Permit is posted with the current owner information.
· Food contact surfaces are smooth, washable, non absorbent & free of defects.
· Non food contact surfaces (floors, walls ceilings) are in good repair.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation; professional cleaning.