Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Initial |
| Inspection date: | October 02, 2014 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
Opening inspection for this new catering business operating out of an existing commercial kitchen. Operators Michaela and Tracy present at the time of this inspection.
In compliance items:
- Operator has foodsafe training.
- Refrigeration temperatures are below 4 degree Celsius.
- Thermometers available in the cooling units.
- Hand washing facilities are satisfactory.
- A self closing door provided on the washroom.
- General maintenance of the facility is satisfactory.
- Low temperature dishwasher is providing >50 ppm chlorine in the rinse cycle. The facility is also equipped with a 3 compartment sink.
- The food service involves home delivery of cold food to customer's homes. Storage and reheating instructions to be provided on the food packages.
- No signs of any pest infestation.
The following items needs to be addressed within 7 days of this inspection:
A written food safety plan reviewed with the operator at the time of this inspection.The operator to address the minor deficiencies in the plan and forward the updated plan to the EHO for a final review.
Provide chlorine testing strips and start daily sanitizer monitoring for the mechanical dishwasher.
Maintain daily temperature logs.
Health approval granted for this facility and RMOW business licensing informed about this approval via email.