Howe Sound Inn Restaurant/Banquet - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 03, 2003
Number of critical violations:	6
Number of non-critical violations:	4
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
102	Critical Food Not Protected From Contamination - Micro Observation: Raw meats/fish not separated from ready to eat foods in cooler. Re-organize.
103	Critical Food Not Protected From Contamination - Other Sources Observation: Counters, wagons and food contact surfaces must be washed with detergent and sanitized with a bleach solution (2 tbsp. bleach per gallon of water) on a regular basis. These surfaces should be free and clear of dried on food and grime.
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Potentially hazardous food observed at room temperature. Raw eggs observed at sitting near hot lamp (eggs at 30 deg. Celsius). Employee was asked to discard of eggs. Pre-cooked sausages observed at 25 deg. Employee asked to refrigerate product immediately.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Wiping cloths must be clean, restricted in use, and stored in approved sanitizing solution (2 tbsp. bleach per gallon of water). Request made to remove all heavily soiled/stained cloths from food service/prep area.
110	Food Not Protected - General Observation: All foods must be covered, wrapped, or protected during storage. Cover ice-cream, salads, and meat/fish products once the package has been opened and label accordingly. No double stacking of pans/pails permitted. Contents of bulk food (flour, sugar etc.) in large brown bags should be stored in plastic containers with a lid. No open packages allowed. All foods must be stored off at least 6 inches off the floor to facilitate proper cleaning. Store ice scoop outside the machine in a manner that protects it from accidental contamination (do not store in machine).
111	Poor Hygiene and Activities of Food Handlers Observation: Ensure staff washrooms are fully stocked with paper towel and liquid soap in appropriate dispensers. Used paper towel should be removed on a regular basis. Ensure all staff bathrooms are cleaned regularly and personal belongings are organized (off the floor).
116	Improper Construction / Maintenance of Establishment Observation: Floors, walls and ceilings must be cleaned to remove dust, food, and grime.
121	Critical Inadequate food safety training - staff Observation: Staff requires reminders on safe food handling techniques and proper handwashing technique.
122	Critical Inadequate Food Safety Plan Observation: Food Safety Plan not present. To be submitted for review 1 month from this inspection date (see below).
130	Inadequate Sanitation Plan Observation: Sanitation Plan not present. To be submitted for review 1 month from this inspection date (see below).

Comments:

The following observations were noted at the time of inspection:

TEMPERATURE CONTROL:
Employees must take greater care to avoid keeping food at room temperature.
Cold foods must be kept at or below 4 deg. Celsius.
Hot foods must be kept at or above 60 deg. Celsius.
No potentially hazardous food must be stored at room temperature.
A Food Safety Plan must be submitted 1 month from today. Please outline how food is protected from temperature abuse and accidental contamination from the stage of receiving a shipment, through the preparation steps, up to the point of service. An information book has been provided with examples.

SANITATION:
Kitchen and storage areas require cleaning and reorganization.
Staff bathrooms and handwash stations require attention.
Dining room -- very clean and well maintained.
Public bathrooms -- very clean and fully stocked with soap and paper towels.
Sanitation Plan must be submitted 1 month from today. Please outline all hourly, daily, weekly, and monthly cleaning duties. A checklist should be posted and employees should be encouraged to put their initials and the date beside a task when it has been completed. Cleaning duties should be monitored and recorded.

GENERAL COMMENTS:
There is sufficient dry storage and refrigeration space available in this kitchen. Coolers and fridges are working within the appropriate temperature range. Please organize walk-in coolers to ensure food is protected from contamination (separate meats from veg./ cover/ label etc.).
Dry storage room also requires cleaning and reorganization.

The diswasher is functioning properly.
The bar glass washer is working properly and is stocked with detergent and sanitizer chemicals.

Re-inspection scheduled on July 9/03.