Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | May 13, 2013 |
Number of critical violations: | 1 |
Number of non-critical violations: | 4 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
403 | Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Commercially produced garlic butter observed at room temperature Corrective Action: Operator stored product in the fridge. Discard any products requiring refrigeration that are stored above 4°C for more than two hours |
505 | Food premises maintained in a sanitary condition (Sec 17(1)) Observation: There is a general buildup of debris underneath the line coolers and prep area Corrective Action: Thoroughly clean underneath coolers and prep equipment to prevent attracting pests |
507 | Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2)) Observation: Operator advised bar soda dispenser is not sanitized regularly Corrective Action: Clean and sanitize the bar soda dispenser using an approved sanitizer (200ppm QUATS or 100ppm chlorine) to prevent the accumulation of biofilms or pests |
509 | Items not required in food premise operation are not stored on the premise (Sec 18) Observation: Power tools and leafblower stored in dry storage area. Corrective Action: Remove power tools from the premises. If tools are required for work on the facility, store them in an area separate from food storage. |
513 | Refrigeration and hot holding equipment has accurate thermometers (Sec 19(2)) Observation: Line cooler and salad bar cooler are not equipped with thermometers Corrective Action: Ensure that every cooler has a proper, functional thermometer such that accurate temperatures can be recorded |
Comments:
General maintenance: adequate
Food handling practices: adequate
Hand washing facilities: adequate
Garbage handling practices: adequate
FOODSAFE Certification: compliant
Washrooms maintained in good order
Ventilation system is clean and servicable
Food storage practices: compliant
Labelling and dating system is being used
All hot holding equipment operating at >60°C
All cold holding equipment operating at <4°C
All freezers operating at -18°C
Temperature logging system in effect and up to date
Single use wiping cloths with laundry system in effect
Sanitizer spray bottles tested at 200 ppm QUATS
Dishwasher measured at 50ppm chlorine
Facility has in-house testing materials for QUATS and Chlorine
Sanitation plan in use