Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | May 22, 2013 |
| Number of critical violations: | 0 |
| 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 |
| 118 | Other (Specify) Observation: Temperature logs are not up to date. Corrective Action: Please resume maintaining temperature logs.  |
| 604 | Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: The dispenser on one of the hand sink in the kitchen has run out of paper towel. Corrective Action: Provide soap and paper towel on all the hand sinks. |
Comments:
Discussed the results of this inspection with Dave Currie, the executive chef.
In compliance items:
- Refrigeration temperatures are below 5 degree Celsius.
- Freezer temperatures below -18 degree Celsius.
- Sanitizer spray bottles with 200 ppm quat available in the food preparation area.
- All the fridges with potentially hazardous food have their own thermometers.
- General maintenance of the establishment is satisfactory.
- No signs of any pest infestation.
- Food storage practices appear to be satisfactory.
- No concerns identified with the food handling practices.
- Foodsafe certified food handlers available.
- High temperature mechanical dishwasher is providing >71 degree Celsius on the dishes.