Earl's Restaurants (Whistler) Ltd - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 10, 2013
Number of critical violations:	1
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
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Clam chowder being cooled down in big containers. Temperature of the soup measured 18 degree Celsius. As per information provided by the operator, the soup has been in the walk in cooler for > 2.5 hours. Corrective Action: Any advance prepared items must be cooled down from 60 degree Celsius to 20 degree Celsius in maximum 2 hours and from 20 degree Celsius to 4 degree Celsius in maximum 4 hours. Cooling rates must be verified with the probe type food thermometers. The operator started corrective action on this violation by shifting the soup buckets into an ice bath.
403	Critical Cold potentially hazardous foods are stored/displayed at or below 4 degrees C (Sec 14(2)) Observation: Potentially hazardous sauces and creams stored on inserts by the grill has no ice underneath them. These inserts are overfilled. Internal temperature of food in these inserts measured 17 degree Celsius. Corrective Action: Store small quantities of food on the inserts on the ice bath. Monitor food temperature and restock the ice when required. Food must be discarded if it stays in the danger temperature zone for more than 2 hours.
604	Adequate handwashing stations at convenient locations are available for employees (Sec 21 (4)) Observation: Soap and paper towel not available on the bar hand sink. Corrective Action: Provide soap and paper towel on the bar hand sink.

Comments:

Routine inspection with head chef Travis Bailey.
In compliance items:
- All refrigeration equipment is running below 5 degree Celsius.
- Freezer running below -18 degree Celsius.
- Kitchen dishwasher providing >50 ppm in the rinse cycle.
- Bar glass washer providing >50 ppm in the rinse cycle.
- Sanitizer dispenser providing >200 ppm quat solution.
- Thermometers available in the cooling units.
- General food storage practices appear to be satisfactory.
- Food safe certified food handlers available.
- Except for a few fruit flies in the bar area, no other signs of any pest infestation.
- General maintenance is satisfactory.

Discussed the food safety plan for the beef burgers. The operator to start following the food safety plan and start monitoring cooking temperatures for a representative sample of beef patties instead of relying on the visual check only.
Discussed the washing procedures for the wooden service trays. The newly introduced wooden service trays are sanitized for 2 minutes in 200 ppm quat solution after manually washing and rinsing.

A follow up inspection required to verify the cooling procedures and time/temperature control of the sauces on the ice bath.