DAVIDSTEA - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:April 22, 2015
Number of critical violations:0
Number of non-critical violations:  1
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
507   Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: Follow procedures listed below.
Corrective Action: Use single-use disposable sampling cups until dishwasher can sanitize dishware. Sanitize other reusable utensils in a two compartment sink with a sanitizing step (submerge washed and cleaned dishware in 100-200 ppm chlorine solution for two minutes - to make this mix 1 tbsp bleach per gallon of water, or 200 ppm quats solution - as per manufacturer instructions for dilution), allow dishware to air dry.
507   Repeat Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: High temperature dishwasher read 68.1 C (154F) at the plate (tested multiple times). Gauge read 189F (88 C).
Corrective Action: Repair dishwasher so it is capable of reaching at least 71C (160 F) at the plate, and 82C (180F) on the gauge.
507   Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: Thermometer not available for verifying internal temperature of the unit.
Corrective Action: Obtain a waterproof thermometer so staff can verify the internal temperature of the unit reaches sanitizing temperatures, as the gauge is unreliable and may still not be working properly. Temperature must be verified daily and recorded on a log sheet. If not reaching temperature, take necessary corrective action to get the unit repaired and follow the procedure listed below.

Comments:

Follow up inspection conducted to verify the dishwasher gauge has been repaired, spoke with assistant manager Tim.

Unit still not working properly, see notes in violations above.