Observation: No staff on site at time of inspection, has a Foodsafe level 1 certificate.
Corrective Action: At least one person on site, who is in a supervisory position, must have a BC Foodsafe Level 1 certificate, as per Section 10(2) of the Food Premises Regulation which states "every operator of a food service establishment must ensure that, while the operator is absent from the food service establishment, at least one employee present in the establishment holds the certificate referred to in subsection (1) (FOODSAFE or its equivalent). Register any staff members who require Foodsafe training, for next available course. Refer to the Foodsafe website at www.foodsafe.ca for course information. This is an on-going repeat violation at this premise. A violation ticket of $230.00 will be issued for this offence. Failure to maintain Foodsafe trained staff onsite in the future, may result in further enforcement action. Operator to advise EHO of Foodsafe registration date, for which any untrained staff will be attending.
Observation: 1) Pipes above prep table in rear kitchen is leaking and dripping onto table. 2) Several boxes of food observed stored on the floor in walk-in cooler. 3) Hose attached to mop sink faucet was observed laying in the bottom of the mop sink.
Corrective Action: 1) Repair leaking pipe to ensure it is not dripping onto food preparation areas. 2) All food must be stored on shelving, a minimum of 6 inches up off floor. 3) Either remove hose from mop sink faucet, or ensure hose is kept out of the sink at all times, to eliminate the potential of a cross-connection to the potable water system.
Observation: Empty, unused chest freezer was observed being stored inside the walk-in cooler. Rotting food debris was found inside the chest freezer, as noted by the strong odour of rotting food inside the walk-in cooler.
Corrective Action: Remove empty chest freezer from inside the walk-in cooler. If freezer is not required for the operation of the restaurant, remove it from the premise. If it is required for the operation of the restaurant, it must be cleaned and sanitized prior to use.
Observation: 1) The 3-step manual dishwashing procedure was not being followed. Staff were not conducting, nor were they knowledgeable, of the sanitizing step. There were only 2 plugs available for the sinks, therefore, the 3rd sink was not able to hold sanitizing solution. 2) An unclean meat slicer was observed stored inside a green garbage bag, on top the grease trap, underneath the sinks.
Corrective Action: 1) A 3-step manual warewashing procedure must be implemented. Ensure all dishes and equipment are washed, rinsed, sanitized and air-dryed (Sanitizer must proivde 100ppm chlorine or 200ppm Quats - provide test strips), as per Section 17(1) of the BC Food Premises Regulation which states "every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition, (2) every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination." Ensure staff are trained on Sanitation procedures. Provide plugs for all 3 sinks. Submit updated Sanitation Plan indicating sanitizing procedures for the restaurant (jugs of bleach were available on-site, however, were not being used by the staff on duty at time of inspection). Implement a daily Sanitation log. This is an on-going repeat violation at this premise. A violation ticket of $230.00 will be issued for the offence. 2) Ensure all equipment is cleaned and sanitized after use. Store all equipment in a clean and sanitary manner. If meat slicer is no longer required for the daily operation of the restaurant, remove it from the premises.
Observation: Wet mops are stored inside the mop sink.
Corrective Action: Install hooks above mop sink to allow wet mops to dry after use.
Observation: The soap dispenser at handwash sink was empty. No handwash signs are posted.
Corrective Action: Ensure handwash station is provided with liquid handsoap and paper towels at all times, to ensure staff are conducting adequate handwashing. Post handwash signs at all handwash sinks.
Observation: Excessive clutter observed above the walk-in cooler.
Corrective Action: Organize or remove from the premise, any clutter observed stored above the walk-in cooler. If items are not required for the daily operation of the restaurant, remove from the premise.
Observation: (REPEAT) Bottle of chlorine sanitizing spray was not labelled to indicate contents.
Corrective Action: Ensure all containers of chemicals and cleaning products are clearly labelled to identify contents.