Observation: Storage in the back hallway and back room were not kept at least six inches of the floor.
Corrective Action: Ensure that all storage is kept at least six inches of the floor. This will protect food from any potential contamination that could be on the floor as well as facilitate easier cleaning underneath the shelving units.
Observation: Pursuant to Section 12(1)(d) of the FOOD SAFETY ACT, Vegetarian Chili, Brown Rice and Quinoa were detained for the purposes of temperature measurement by a calibrated probe thermometer. The food temperatures were recorded as 44.2, 35.4 and 36.2 ° Celsius respectively. This recorded food temperature fails to meet the prescribed standard of not more than 4°C or not less than 60°C stipulated by Section 14(2) of the Food Premises Regulation under the PUBLIC HEALTH ACT.
Corrective Action: Pursuant to Section 12(4)(b) of the FOOD SAFETY ACT, the Vegetarian Chili, Brown Rice and Quinoa are considered condemned as they failed to meet a prescribed standard. This food must be destroyed by the operator of this food establishment. The Environmental Health Officer, Jim Moore witnessed the destruction of the food during the inspection. The foods in question are potentially hazardous, meaning if they are subject to time-temperature abuse they will support the growth of pathogenic microorganisms that could cause a food borne illness. This was the case, therefore the foods cannot be considered safe for consumption and were discarded.
Observation: At the time of the inspection the back door, near the garbage disposal, was open and there was no screen to prevent the entry of pests.
Corrective Action: A bug screen must be installed if the back door is open or the back door should be kept closed at all times. This is prevent the entry of insects and other pests that could contaminate food, equipment and possibly lead to an infestation.