Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | July 30, 2014 |
Number of critical violations: | 1 |
Number of non-critical violations: | 2 |
Follow-up Required: | No |
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: The satff washroom door does not have a self-closing latch. Corrective Action: Provide a self-closing latch to the staff washroom door. |
402 | Food is protected from contamination (Sec 12(b)) Observation: Some staff food is stored in the walk in cooler. Corrective Action: Staff food must be stored separately from food used in the restaurant so that there is no confusion between the two. Provide a staff fridge and/or do not store food in the walk in cooler. |
404 | Critical Hot potentially hazardous foods are stored or displayed above 60 degrees Celsius (Sec 14(2)) Observation: The hot holding unit measured 49C at the time of inspection. Corrective Action: Food items discarded by staff at time of inspection. Ensure that the hot holding unit is kept above 60C at all times as per your food safety plan and temperature log sheets. |
Comments:
Premises is otherwise clean and well maintained. All protective temperatures meet regulatory requirements at time of inspection.