Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | June 13, 2012 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Initial inspection conducted after change in ownership. Permission to operate has been granted effective June 13, 2012.
The following documents have been received or reviewed:
1. Application for Operating Permit
2. Menu
3. Food Safety Plan (hard copy submission still required)
4. Sanitation Plan (hard copy submission still required)
5. Updated floor plans (hard copy submission still required)
Regarding Foodsafe Level 1 Certification:
Proof of Foodsafe Level 1 must be submitted and may include a copy of the Certificate, Letter of Completion or wallet card. Confirmation of Foodsafe Certification is due within 1 month, no later than Friday July 13, 2012.
The following outstanding items from the previous inspection report dated May 15 2012 have been corrected:
1. A new access door has been installed for the dry storage area that provides a direct entrance.
2. A new dishwasher has been installed.
Also noted:
1. Any equipment that was not functioning or will not be needed for operation has been removed.
2. Concrete strip on floor has been sealed.
General Observations:
1. All refrigeration temperatures met regulatory requirements.
2. All refrigeration and freezer units equipped with thermometers.
3. Dishwasher measured 50ppm chlorine during final rinse cycle.
4. Sanitizing solution available for food contact surfaces - measured >100ppm chlorine.
5. Hand washing supplies provided (liquid soap, single use paper towel).
6. Facility is in good condition - all equipment operational.
7. No issues noted with food or chemical storage.
8. No signs of pests noted.
Regarding Catering or Temporary Food Events (including outdoor BBQ):
Operator is not permitted to conduct any catering or temporary food events without obtaining prior written approval from the health department.
Regarding Ventilation:
A counter-top pizza oven is now in place and will be used to make a small selection of pizzas. There is no commercial ventilation within the premises. If excessive smoke or vapors are present or grease accumulation becomes evident on walls or ceiling tiles operator will be asked to remove the pizza oven or install commercial ventilation.