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Annex, The

620 Loop Road, Masset, V0T 1M0 · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unfinished wooden shelves in storage area. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  2. Routine Inspection

    4 infractions

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in sanitizer containers or spray bottles. No bleach sanitizer detected in the spray bottle in the kitchen at time of inspection. (Public Health Significance): Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications).
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies were seen inside the lights in the storage room. (Public Health Significance): Pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Keep the door to the storage room closed and sealed when not inside. Remove flies from the light and monitor and remove flies if they are present in the future.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unfinished wooden shelves in storage area. Ceiling is missing pieces in the storage area. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Replace the ceiling.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabelled sanitizer bottle found in the kitchen. (Public Health Significance): Having unlabelled bottles in the kitchen could inadvertently allow for the chemicals to end up in food for human consumption. Unlabelled chemicals can be used for purposes other than their inteneded ones and therefore can lead to illness or injury.
      • Corrective Action: Label the sanitizer with the product and concentration.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Pizza toppings were observed being stored on the counter at room temperature. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No santizer prepared and in use at time of inspection. (Public Health Significance) Sanitizing solutions must be prepared and strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Prepare sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
  4. Initial Inspection

    0 infractions