Hazard Ratings

Low: During the last inspection the facility was found to be in general compliance with the Regulations and is following good food handling procedures. There were no critical hazards and either no, or a small number of non-critical hazards identified at the time of inspection, such as burned out lighting in the kitchen or storage room shelving being in need of repainting. The environmental health officer feels that there are no issues related to food safety requiring immediate correction.

Moderate: During the last inspection the facility was found to be mostly in compliance with the regulations, but there are some problems related to food handling and or procedures such as no sanitizer in the dishwasher or poor hand washing practices by food handlers. The environmental health officer feels there are some issues relating to food safety requiring immediate correction in order to ensure long-term protection of public health.

High: During the last inspection, significant problems were noted related to food handling and/or sanitation procedures. This may include such things as potentially hazardous foods stored well above correct temperatures, use foods from unapproved sources, extremely unsanitary conditions. The facility's current operation significantly increases the risk of food borne illness and the operator must take immediate corrective action. The facility is approaching the maximum level of risk considered acceptable for its continued operation and we may close it if conditions worsen or the operator fails to eliminate the hazards.