|106 ||Critical Inadequate Hot Holding Temperature of Potentially Hazardous Food(s)|
Several foods in hot holding too cool. Potatoes and peas - 56°C; rice - 54°C; butter chicken; 57°C; mixed vegetables - 57°C. Requirements > 60° (>140°F).
|109 ||Critical Other (Specify)|
No food handlers on duty with BC FoodSafe training. Enroll and complete BC FoodSafe training within one month. Reinspection - February 15, 2010.
|116 || Improper Construction / Maintenance of Establishment|
Re-secure handsink, in back, to wall. Provide a new soap dispenser for handsink in back.