Quattro At Whistler - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:November 17, 2010
Number of critical violations:1
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
108  Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: The maximum rinse temperature of the high temperature dishwasher as measured with the maximum registering thermometer on the dishes is 60 Degree Celsius.
Corrective Action: The high temp dishwasher must achieve more than 71 Degree Celsius on the dishes. Please get the dishwasher repaired and in the meantime manually sanitize all the dishes/wares in the 100 ppm bleach or 200 ppm quat solution.
110   Food Not Protected - General
Observation: The relative location of the inserts with the raw food on the line cooler requires the raw food to go over the ready to eat foods creating a potential to contaminate the food.
Corrective Action: Please rearrange the inserts on the line cooler (s) to eliminate any potential of contamination during the preparation.
110   Food Not Protected - General
Observation: The ice scoop is being stored inside the ice in the ice machine.
Corrective Action: The ice scoop should be stored in a clean container and must be washed and sanitized daily.
113   Improper Sanitary Facilities
Observation: There is no paper towel available on the front bar sink.
Corrective Action: A paper towel dispenser should be installed on the front bar.
116   Improper Construction / Maintenance of Establishment
Observation: The wire shelves in the walk in cooler needs cleaning.
Corrective Action: The cleaning frequency of these wire shelves should be increased.
116   Improper Construction / Maintenance of Establishment
Observation: The pop/soda nozzle holder on the front bar is needs replacing. The inner side of the holder has become rough.
Corrective Action: The pop/soda nozzle holder should be replaced to make it easily cleanable..

Comments:

General observations/ discussions
The glass washer is sanitizing at 12.5 ppm iodine concentration in the rinse water
All temperatures are meeting health requirements. Temperature records are being maintained regularly. The operator should start maintaining logs for the the dishwasher rinse temperatures.
The location of the mops/mob bucket in relation to the ice machine was discussed. The operator to relocate the the mops/mob bucket.
Discussed the possible improvements on the daily logs. The operator to include the acceptable temperature limits on the daily sheets.