Observation: The preparation cooler has no thermometer in it. No food thermometer available. Temperature logs are not being maintained.
Corrective Action: All the refrigeration and hot holding units must have a thermometer to monitor the equipment temperature. A probe type food thermometer must be kept on site. Temperature logs must be maintained for all the refrigeration, freezing and hot holding units.
Observation: The soap dispenser on the hand washing station is broken/not working.
Corrective Action: Soap must be available on the hand washing station. Please repair/replace the soap dispenser.
Observation: The three step method is not being used to wash and sanitize the utensils. According to the information provided by the staff, the detergent and bleach are mixed together in the same sink.
Corrective Action: The three step method must be used to wash and sanitize the utensils/inserts in the three compartment sink. The detergent and the bleach solution must not be mixed.
Observation: None of employees presently on staff have completed the required food handler training program.
Corrective Action: The operator must ensure that in their absence at least one employee on duty has a FoodSafe Certificate, as per Section 10(2) of the Food Premises Regulation. This is a repeat violation. The operator has been reminded to correct this violation many times in the past. A violation ticket of $230.00 is being issued this time. The next available food safe level 1 course in Whistler is on May 14th, 2010. Failure to get the food safe trained staff after this date will result in a further enforcement action.