Earl's Restaurants (Whistler) Ltd - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | April 22, 2015 |
| Number of critical violations: | 1 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 802 | Critical Premises are free of pests (Sec 26(a)
Observation: Fruit flies observed in the front bar area. Control measures are in place (lids on all alcohol bottles when not in use, covers on drains, pest control company in use) and establishment is actively working to reduce and control the situation. Wet wiping rags observed on bar counters - can attract fruit flies.
Corrective Action: Fruit flies are best controlled by eliminating their breeding material, which can be achieved by thorough and complete sanitation to eliminate the source of infestation. Insect light traps, lids on products, drain covers and baited jar traps which permit fly entry and prevent escape are effective in controlling fly populations, however no replacement for dealing with the source via sanitation. Continue with control measures and work with pest control company to control and eliminate the situation.
 |
Comments:
Routine inspection conducted, spoke with head chef, Travis Bailey.
Washrooms are clean and well supplied (hot and cold running water, liquid soap and paper towel)
Hand washing sink supplied with hot and cold running water, liquid soap and paper towel.
Mechanical dishwashing procedure is satisfactory (>50 ppm chlorine at the plate).
Temperature logs are being maintained on a daily basis.
Refrigeration temperatures are satisfactory (<4 degrees C/ 40 degrees F)
Freezer temperatures are satisfactory (-18 degrees C/ 0 degrees F).
Food storage practices appear to be satisfactory.
Sanitation of premises is good.
Maintenance of premises is good.
Thermometers are provided in every cooling unit containing perishable food.
Equipment, utensils and food contact surfaces are washed and sanitized in a manner that removes contamination.
Pest management program is in place.
Food Safety Plan has been implemented and is in use.
Sanitation Plan has been implemented and is in use.
*Utensils being stored in Quats sanitizer - Change procedures to use ice water for storage of utensils and change as necessary; or implement a system where the utensils are rinsed after storage in Quats and before being used to handle food (liquid sanitizer should not come in direct contact with food). Please advise EHO of which method will be implemented going forward, a follow up inspection may be conducted to verify procedures.