• Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

Actions taken:

• Report reviewed - action required

• Re-inspection required

• Education provided

Total infractions: 7

Critical infractions: 5 (listed below)

Food protected from contamination or adulteration (not in compliance)

• Protect food from contamination and adulteration

• Cover all food in storage

• Store raw foods separate and below cooked / ready-to-eat foods

Food is held at 4°C (40°F) or less (corrected during inspection)

• Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less

Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating (corrected during inspection)

• Ensure food is held above 60°C (140°F) after cooking / rapid re-heating

Frozen food storage and handling (not in compliance)

• Food that is intended to be distributed, maintained, stored, transported, displayed, sold or offered for sale in a frozen state shall be kept in a frozen state until sold or prepared for use.

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation (not in compliance)

Actions taken:

• Report reviewed - action required

• Re-inspection required

• Education provided

Total infractions: 7

Critical infractions: 3 (listed below)

Food protected from contamination or adulteration – corrected during inspection

• Protect food from contamination and adulteration

• Cover all food in storage

• Store raw foods separate and below cooked / ready-to-eat foods

Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating – corrected during inspection

•Ensure food is held above 60°C (140°F) after cooking / rapid re-heating

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation – corrected during inspection

• Store toxic/poisonous substances in container bearing identifying labels

Actions taken:

• Report reviewed - action required

• Education provided

Total infractions: 6

Critical infractions: 2 (listed below)

Food protected from contamination or adulteration (not in compliance)

• Protect food from contamination and adulteration

• Store food off the floor to prevent contamination

Manual dishwashing: Wash, rinse, sanitize technique (corrected during inspection)

• Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize

Actions taken:

• Report reviewed - action required

• Education provided

Total infractions: 6

Critical infractions: 3 (listed below)

Food protected from contamination or adulteration (corrected during inspection)

• Protect food from contamination and adulteration

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer (not in compliance)

• Ensure wash water is between 60°C and 71°C

• Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds

Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation (corrected during inspection)

• Store toxic/poisonous substances in container bearing identifying labels

Actions taken:

• Report reviewed - action required

• Re-inspection required

• Education provided

Total infractions: 6

Critical infractions: 3 (listed below)

Food protected from contamination or adulteration (not in compliance)

• Protect food from contamination and adulteration

• Cover all food in storage

• Store food off the floor to prevent contamination

Food processed in a safe manner (not in compliance)

Food is held at 4°C (40°F) or less (not in compliance)

• Ensure all hazardous foods are stored at 4°C (40°F) or less

• Provide adequate refrigerated space for hazardous food storage

Actions taken:

• Report reviewed - action required

• Product seized and destroyed

• Education provided

Total infractions: 5

Critical infractions: 2 (listed below)

Food protected from contamination or adulteration

• Cover all food in storage (not in compliance)

Food processed in a safe manner

• Cool hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours

• Ensure hazardous foods do not remain in the temperature range of 4C to 60C for more than 2 hours during handling, preparation or service (corrected during inspection)

Actions Taken

• Report reviewed - action required

• Education provided

Total infractions: 4

Critical infractions: 2 (listed below)

Food protected from contamination or adulteration (not in compliance)

• Protect food from contamination and adulteration

• Cover all food in storage

• Store food off the floor to prevent contamination

Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred (corrected during inspection)

• Clean and sanitize food contact surfaces or equipment as often as necessary

Actions Taken

• Report reviewed - action required

• Education provided

Total infractions: 4

Critical infractions: 2 (listed below)

Food protected from contamination or adulteration (corrected during inspection)

•Protect food from contamination and adulteration

• Cover all food in storage

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer (not in compliance)

• Ensure wash water is between 60°C and 71°C

• Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds

Actions Taken

• Report reviewed - action required

• Education provided

Total infractions: 3

Critical infractions: 2 (listed below)

Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating (corrected during inspection)

•Ensure food is held above 60°C (140°F) after cooking / rapid re-heating

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer (not in compliance)

• Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds

• Ensure wash water is between 60°C and 71°C

Actions taken

• Report reviewed - action required

• Product seized & destroyed

• Re-inspection required

• Education provided

Total infractions: 2

Critical infractions: 2 (listed below)

Food is held at 4°C (40°F) or less (not in compliance)

• Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less

Refrigeration and hot-holding equipment maintained (not in compliance)

• Provide easily readable thermometer in refrigeration or hot-holding equipment

Actions taken:

• Report reviewed - action required

• Education provided







