Quattro At Whistler - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 26, 2009
Number of critical violations:	2
Number of non-critical violations:	1
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: There was no sanitizing solution on site at the time of the inspection for disinfecting food contact surfaces. Corrective Action: Properly labeled spray bottles containing an acceptable sanitizing agent must be kept at all work stations at all times for cleaning food contact surfaces. Orange Force is not a sanitizer. Acceptable chemicals include quatz at 200ppm or chlorine at 100ppm. Test strips must also be available for checking the concentration of sanitizing solutions. Spray bottles with chlorine were made up during the inspection.
109	Critical Other (Specify) Observation: Although all temperatures met regulatory requirements, there were no temperature logs available to review. Corrective Action: When staff do their daily checks of refrigeration and hot holding units, ensure they are recording their observations in a log that can be produced for review during the next and all subsequent inspections.
113	Improper Sanitary Facilities Observation: The hand sink next to the glass washer is being used as a dump sink for straws and ice. Because there is only 1 other hand sink within the facility, this sink must be made available for servers to conduct hand washing. Hand sanitizers are not a suitable substitute for hand washing. Also, the paper towel dispenser next to this sink is located directly over an ice bin. Corrective Action: Ensure that front of the house staff are re-trained to use this as a hand wash station, emphasizing that they are not to use the hand sanitizer in lieu of hand washing; re-locate the paper towel dispenser so it is not directly over the ice bin.
113	Improper Sanitary Facilities Observation: The paper towel dispenser for the hand sink in the front of the kitchen was broken. Corrective Action: Fix the paper towel dispenser.

Comments:

General Observations:
1. The dishwasher's final rinse temperature measured 71C at the plate - good.
2. The ventilation system was clean - next service due May 3, 2010.
3. All coolers have thermometers.
4. Food storage was acceptable - all items covered and dated - no foods stored directly on the floor.
5. No concerns with cross-contamination within the walk-in cooler.
6. All temperatures met regulatory requirements at time of inspection.
7. Maintenance of this facility is acceptable.
8. Washrooms are clean and stocked with liquid soap and paper towel.
9. No signs of pests during inspection, this facility has a contract with a Pest Control Operator.
10. Several staff are certified with Foodsafe Level 1 or Foodsafe Level 2.
11. This facility has a Food Safety Plan.

This facility has just added clams to the menu - ensure that seafood tags are kept on file for a minimum of 6 months.

This facility has been provided with information regarding the new Trans fat Regulations. Please ensure that a review of all food items is conducted to verify compliance with the Regulation.