Fairmont Mallard Lounge - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:October 29, 2012
Number of critical violations:2
Number of non-critical violations:  2
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
402  Critical Food is protected from contamination (Sec 12(b))
Observation: A whipping cream can being stored in the ice sink. The ice is intended to be used in the drinks.
Corrective Action: Do not store anything in the ice sink to avoid contamination of ice.
507   Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: One of the bar glass washers are not providing enough iodine sanitizer in the rinse cycle.
Corrective Action: The bar glass washer must provide minimum 12.5 ppm iodine in the rinse cycle. Please re calibrate machine to get the required concentration of sanitizer.
604   Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: No single use paper towel available on the bar hand washing station- Uncorrected from the previous inspection.
Corrective Action: Provide single use paper towel, preferably in a dispenser, to dry hands.
802  Critical Premises are free of pests (Sec 26(a)
Observation: Fruit flies observed on the in the bar area.
Corrective Action: Increase the frequency of cleaning/sanitizing around the bar counter especially around the pop/soda nozzle wells. Remove the garbage more frequently. Discuss the fruit fly problem with your regular pest control professional for the treatment options.


In compliance items:
One of the mechanical glasswasher in the bar is providing >12.5 ppm iodine in the rinse cycle.
No potentially hazardous food stored in the bar area. The fridges temperatures noted below 4 degree Celsius.