Fairmont Wildflower Cafe - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:October 29, 2013
Number of critical violations:0
Number of non-critical violations:  5
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
116   Improper Construction / Maintenance of Establishment
Observation: Cleaning is required underneath the bar sink.
Corrective Action: Keep the bar floor clean of any liquid spills to avoid it from becoming a fruit fly breeding ground.
118   Other (Specify)
Observation: Observed vacuum packed cooked salmon in the walk in cooler.
Corrective Action: Any seafood must not be vacuum packed unless kept frozen due to C.bostulinum type E risk. Any previously vacuum packed seafood must be thawed after removing the vacuum pack.
118   Other (Specify)
Observation: Temperature logs not available for the hot holding units.
Corrective Action: Please include hot holding units in your daily temperature monitoring. Also make sure that all the refrigeration and freezing units are included in the temperature logs.
402   Food is protected from contamination (Sec 12(b))
Observation: Ice scoops are being stored inside the ice sink on the bar
Corrective Action: Ice scoops must be stored in a clean container. The scoop handles must not come in touch with ice any time.
513   Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2))
Observation: Most of the refrigerators in the kitchen carry no thermometers in it.
Corrective Action: Every cooling unit (refrigerators and freezer), including small fidge in the bar, must have its own thermometer in it.
604   Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4))
Observation: No soap and paper towel available on the bar hand sink.
Corrective Action: Provide soap and paper towel roll in a dispenser on the bar sink.

Comments:

Discussed the results of this routine inspection with Executive Chef Richard.
In compliance items:
- All the refrigeration units with potentially hazardous foods are running 4 degree Celsius or below.
- Hot holding temperatures above 60 degree Celsius.
- High temperature mechanical dishwasher is reaching >71 degree Celsius on the dishes.
- 200 ppm quat sanitizer measured from the sanitizer dispenser.
- Temperature logs being maintained for some the cooling units.
- General maintenance of the premises is satisfactory.
- No signs of pest infestation.
- Food safe certified food handlers present.
- General cleanliness in the kitchen area is satisfactory.
- Food storage and food handing practices appear to be satisfactory.
- Soap and paper towel available on the hand sinks in the kitchen.

Note: Two line coolers in the kitchen are running warm. At the time of this inspection no food is stored in these units. The operator advises a recent disruption in electric supply as the reason for warm coolers.The operator is advised to verify the temperatures of these coolers before using them to store any perishable foods.
A follow up inspection required.