Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | May 21, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
No violations were found during the inspection
Comments:
The following items from the previous inspection has now been corrected:
- Bar glasswasher is providing 12.5 ppm iodine in the rinse cycle.
- The operator advises that he wants to use the broken fridges for the purpose of dry storage. The operator is advised to properly label the equipment to avoid any confusion. A new line cooler has now also been provided but not yet being used to store any foods. The operator to make sure that the line cooler is running at 4 degree Celsius or below before storing any food in it.
- Soap is now provided on the hand sinks.
All other items the previous inspection report remains outstanding.
The manager advises that the grease traps are scheduled to be serviced this week. The temperature and sanitation records cannot be checked at the time of this inspection because the chef was not available.
The operator is again requested to send a copy of the BC Foodsafe certificates for all shift supervisors. There must be at least one person with BC foodsafe or equivalent training working on site.
A follow up inspection in one month to follow up on the outstanding items from the previous inspection.