DAVIDSTEA - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:January 23, 2015
Number of critical violations:1
Number of non-critical violations:  0
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
507  Critical Equipment, utensils and food surfaces are washed and sanitized (Sec 17(2))
Observation: A new high temperature dishwasher has now been installed. However, the dishwasher did not reach 71 degree Celsius on the dishes at the time of this inspection. The final rinse gauge reaches 175 F maximum.
Corrective Action: The high temperature dishwasher must reach 180 F (82 C) on the rinse gauge and 71 C on the dishes. Repair the dishwasher and start using disposable sampling glasses in the mean time.

Comments:

Follow up to the initial inspection done on 9th January 2015.
A new high temperature dishwasher has now been installed.
The operator to call the dishwashing machine technician to investigate the reasons for low rinse temperatures.