Cliffside Pub - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 23, 2004
Number of critical violations:	2
Number of non-critical violations:	3
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
103	Critical Food Not Protected From Contamination - Other Sources Observation: To reduce the risk of contamination to the ice, provide a designated ice scoop and store in a washable container on a separate shelf (external to the ice machine!) with the handle facing out - Completed at time of inspection.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Outstanding from previous inspection 26/09/03 Dishwasher in food preparation area needs repair! Until repaired, all dishes and utensils are being Washed/Rinsed/Sanitized/Air Dried - confirmed at time of inspection that the procedure was being properly carried out.
110	Food Not Protected - General Observation: Freezers not properly maintained. At time of inspection, temp <-18C (good!), however, the shelving has a large amount of ice build-up. Defrosting is required.
113	Improper Sanitary Facilities Observation: Outstanding from previous inspection 26/09/03 Ensure bar area has handwashing available for the staff - (liquid soap available) paper towels replaced at time of inspection. Please install holder for paper towels.
118	Other (Specify) Observation: A Food Safety Plan is required under Section 23 of the Food Premises Regulation. The fine for failing to have written foodhandling procedures is $230.00. A Food Safety Plan must be submitted by 15 March 2004. A Sanitation Plan is required under Section 24 of the Food Premises Regulation. The fine for failing to have written sanitation procedures is $230.00. A Sanitation Plan must be submitted by 29 February 2004 .

Comments:

Inspection 23/01/04 at 2:30pm
Areas addressed from previous inspection as follows.
113.Handbasin in food prep area kept clean and supplied with liquid soap and paper towels at all times the facility is in operation - good!
108.All wiping cloths are clean, restricted in use, and stored in approved sanitizing solution. Sanitizing solution was 100 ppm chlorine (checked with test strips), kept in a separate container with wiping cloths and changed every 2 hours. Also, spray bottle with prepared sanitizer was also available - good! ***Sanitizing solution in spray bottle was at 50ppm and was corrected to 100ppm at time of inspection.


-Food prep area and equipment clean and free of clutter - good!
-Raw meats thawing on lowest shelf in refrigerator and separated from vegetables and cooked foods - good!
-Refrigerators <4C with thermometers in place - good!
-Freezer temp <-18C - good!
-Glass washer >12.5ppm Iodine sanitizer - good!
-foodhandler has FoodSafe Level 1 Certificate - good!

02/03/04
Revisions to Sanitation Plan approved.

15/03/04 Food Safety Plan completed and approved - submission of revisions required.