Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | August 15, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
In compliance items:
1. All refrigeration temperatures are below 4 Degree Celsius.
2. All hot holding temperatures are above 60 Degree Celsius.
3. Dishwasher sanitizing temperature >71 Degree Celsius on the dishes.
4. Quat solution (200 ppm) available to disinfect the food contact surfaces.
5. No signs of pest infestation.
6. Foodsafe certified person available on site.
7. Hand washing stations are equipped with soap and paper towel.
8. Premises and the washrooms are generally well maintained.
9. No concerns identified with the food handling practices.
10. The condition on the permit to have a second cooking step for the donairs is being complied with.
The following items from the last inspection has been corrected:
The squeeze bottles for the blue cheese being stored in the cooler. The operator to ensure that all the food handlers are aware of the correct storage temperature/procedure for the cheese squeeze bottle. These bottles must be stored under refrigeration temperatures.