Bear Foot Bistro Wine Bar - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	November 06, 2009
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

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

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The oyster fridge measured an internal temperature of 9C. Corrective Action: Remove all foods from this cooler immediately and do not use until it is serviced and capable of maintaining a temperature of 4C or less.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: There are no spray bottles of sanitizer solution or sanitizer buckets for storing wiping cloths. Corrective Action: Ensure that spray bottles filled with a sanitizing solution are always available for cleaning food contact surfaces. All sanitizer bottles should be labelled "Sanitizer." Alternatively, use sanitizer buckets to store all wiping cloths. The sanitizer concentration must be 100ppm chlorine or 200ppm quatz and test strips should be made available for staff to monitor the concentrations.
116	Improper Construction / Maintenance of Establishment Observation: There is a missing light cover in the back kitchen area. Corrective Action: Replace the light cover.
116	Improper Construction / Maintenance of Establishment Observation: The seal next to the back prep sink is in need of repair. Corrective Action: Remove the existing seal and re-seal the gap between the wall and the sink.
118	Other (Specify) Observation: There is a large hole in the wall under the dishwasher counter. Corrective Action: Seal off the hole as it could be a possible entrance point for pests.

Comments:

This facility has been given permission to re-open the downstairs kitchen provided that the following items are completed:
1. The bare wood around the walk-in cooler doorway and delivery bay doorway needs to be sealed to leave a smooth, impermeable surface that can be easily cleaned.
2. The bare wood panel to which the can opener is attached needs to be sealed or painted.
3. The floor-wall junction where new tiles were installed needs to be sealed with rubber coving or caulking.
4. All lights require shatter-proof protective covers.

Other actions required in the downstairs kitchen include:
1. Clean the racks in the walk-in cooler.
2. Have the backflow prevention device on the ice machine tested.
3. Seal the floor-wall junction up the staircase

Proposed dry food storage area downstairs:
Prior to using this area for any dry food storage, ensure that the following items are completed:
1. Seal off all possible access points for pests - including holes in walls, doors etc.
2. Ensure that lights are fitted with shatter-proof protective covers.
3. Install a barrier on the ceiling to prevent the contamination of foods by insulation.

Other comments:
A trans-fat informational postcard has been provided - review the requirements and conduct a review of all foods on site to ensure compliance with the new Regulation.
A raw oyster advisory should be included on the menus with the wording: "The consumption of raw oysters poses an increased risk of foodborne illness. A cooking step is needed to eliminate potential bacterial or viral contamination."