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Bridgette Bar

E - 1012 Spring Creek Drive Canmore AB T1W 0N1 · Food - General

12 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were several chipped plates (in stack of plates on counter around kitchen). Discard damaged plates.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • As per previous reports; water is pooling on floor at clean end of main conveyor dishwasher. Pooling water may attract flies and create a slipping hazard. Ensure floor dries out adequately, full length curtains are provided on clean end of dishwasher (to control water coming from dishwasher).
  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed staff continually wiping hands on cloths hanging from apron strings. Cloths were also being used for multiple purposes (e.g wiping residue of plates, then for grabbing hot plates). Using a cloth more than once (unless stored in sanitizer between uses) can result in cross-contamination of both microbes and allergens. Staff are not to use cloth to continually wipe hands on (use disposable paper towel instead and continue to wash hands when required). If clean cloth used to wipe residue off a plate then must be then exchanged for new, clean cloth.Staff were not always turning off taps with paper towel after handwashing. Taps to be turned off with paper towel to prevent re-contaminating hands with microbes or an allergen. Recommend hands-free tap or a tap that can be easily shut off with elbow/arm at the handwashing sink at entry into kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • As per previous reports; water is pooling on floor at clean end of main conveyor dishwasher. Pooling water may attract flies and create a slipping hazard. Ensure floor dries out adequately, full length curtains are provided on clean end of dishwasher (to control water coming from dishwasher).
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seal (gasket) is ripped/in disrepair on small freezer on front corner of prep line. Replace gasket so that freezer seals properly and can be maintained in a clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • As per previous reports; water is pooling on floor at clean end of main conveyor dishwasher. Although fly issue seems to be corrected, pooling water may attract flies. Ensure floor dries out adequately, full length curtains are provided on clean end of dishwasher (to control water coming from dishwasher) and appropriate steps are taken to limit fly populations.
  4. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The following was noted:-Wiping hands on chef's cloths after washing hands.-Changing gloves without washing hands in between.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sticky fly strip placed over box of cucumbers in back hallway preparation area. If using fly strips make sure they are placed in areas that are not over food or food contact surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Fly spray was noted in back area by fly strip. Chemical pesticides must only be applied by a licensed pest control operator in commercial food facilities. Remove bug sprays.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried mushrooms out at 21C on prep station. Keep in fridge at or below 4C OR time label and discard after 2 hours.Prepared garnishes in water (cilantro, fennel etc) were noted at preparation station in inserts on ice but measured at 12C. In order to keep product at or below 4C, fully immerse inserts in ice and test temperature. Alternatively, label and discard after 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Initially no sanitizer measured at plate level at dishwasher although dishwasher staff not yet in for the day (sanitizer level very low in chemical bucket). Ensure chlorine level checked prior to using dishwasher and primed if necessary; chemical replaced while on-site.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *March 23/26: Small flies (fruit or drain flies) were still noted in server's coffee station and a few in back dishwasher area and prep area in back hallway. There was a large puddle of water on the floor at the clean end of the dishwasher, several taps that were dripping, and short dishwasher curtains on clean side potentially allowing water to splash onto floor. Ensure ALL areas stay dry/taps are repaired to control fly populations and follow any other instructions of a pest control operator to ensure the facility is pest free. PREVIOUS REPORT:There were still a few fruit flies in the dishpit area. There were also a fruit flies in the back hallway area. There were a lot of fruit flies in the back loading dock area where the recyclables, etc. are kept. This area need to be thoroughly cleaned (including the bins) and more measured taken to control/eliminate the fruit flies. Doors in between this area and kitchen to be kept closed.Also need to ensure the water accumulating on the floor in the dishpit area is removed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Seal (gasket) is ripped/in disrepair on small freezer on front corner of prep line. Replace gasket so that freezer seals properly and can be maintained in a clean and sanitary condition.
  5. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal knife bag that was visibly not clean was on counter in food preparation area. Store away from food and clean utensils. Corrected during inspection.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were still a few fruit flies in the dishpit area. There were also a fruit flies in the back hallway area. There were a lot of fruit flies in the back loading dock area where the recyclables, etc. are kept. This area need to be thoroughly cleaned (including the bins) and more measured taken to control/eliminate the fruit flies. Doors in between this area and kitchen to be kept closed.Also need to ensure the water accumulating on the floor in the dishpit area is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken electrical plate (with pieces coming off) above a prep cooler. Replace plate with one in good condition to prevent pieces from getting into food and for ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Back loading dock is being used to store garbage bins, recycling bins, etc. as well as having a fridge/freezer and some take-out container storage in this area. Need to properly separate food and utensil storage from rest of area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-floor along walls in some areas of dishpit and kitchenClean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas also need cleaning:-floor under equipment in the kitchen where there is some debris/dirt build-up-back area where they garbage and recyclables are kept, floor in this area and the bins themselves
  6. Monitoring Inspection

    15 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth used to wipe pizza cutting knife was not being stored in sanitizer between uses. Cloth to be stored in sanitizing solution to prevent contaminating the knife.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off the taps with paper towel after handwashing. Paper towel to be used to prevent re-contaminating hands after handwashing.Foodhandler had cloth around waist and kept wiping their hands on the cloth while doing food preparation. Once hands wiped on cloth, cloth is considered to be contaminated and hands must be washed after touching it.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs for chicken stock, etc. could not be located.Fridge temperature log sheets could not be located.Logs of fridge temperatures and temperatures when cooling foods are to be maintained.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Open personal drink (can of pop) was near food preparation surface. Keep open personal drinks away from food and food preparation surfaces. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were people seated at the bar/table around the open kitchen and there were some open foods on the counter in kitchen near the patrons. Ensure there are no open foods within about 1 m of customers without them being covered or an adequate sneezeguard in between. Corrected during inspection; foods covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sauce fridge was at 9C. Monitor to ensure it gets to 4c or below. If not, all high-risk foods will need to be moved to an alternate fridge until repaired.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and sausages were being "tempered" by hanging them above the charbroiler. These items were at 37C and had been left at this temperature for about 2 hours. Were discarded during inspection. High risk foods are to be kept at 4C or below or at 60C or above.The foam made with soy milk and the bernaise sauce were being kept hot in a sous-vide bath that was only at 55C. The foam and bernaise sauce are high risk food; must be hot-hold at 60C. Sous vide baths were turned up to 60C during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen dishwasher was only reaching 65C at dish level. To reach at least 71C at dish level. Dishes/utensils will need to be sanitized by hand until fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Uncertain what dishwashers are being checked and how often. All dishwashers are to be checked each day the restaurant is open and this information to be recorded. Kitchen dishwasher may need to be checked throughout the day to ensure it is consistently meeting at least 71C at dish level.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were still a few fruit flies in the dishpit area. There were also a fruit flies in the back hallway area. There were a lot of fruit flies in the back loading dock area where the recyclables, etc. are kept. This area need to be thoroughly cleaned (including the bins) and more measured taken to control/eliminate the fruit flies. Doors in between this area and kitchen to be kept closed.Also need to ensure the water accumulating on the floor in the dishpit area is removed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a broken electrical plate (with pieces coming off) above a prep cooler. Replace plate with one in good condition to prevent pieces from getting into food and for ease of cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were serving spoons and some sieves hanging on the wall in dishpit area that still had food debris on them. Items removed from dishwasher are to be checked to ensure in visibly clean condition and re-washed and sanitized if not. Corrected during inspection.There were also some damaged sieves in this area. Discarded during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were some cracked wooden pizza boards. Boards with cracks to be discarded as are no longer easily cleanable.There were take-out containers on shelf with items like bags of dirt in back loading dock area. Ensure food and/or containers are not stored with anything that could potentially contaminate them and need to properly separate food and utensil storage from rest of area as this is also where garbage bins, etc. are kept.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need more thorough cleaning:-floor along walls in some areas of dishpit and kitchenClean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas also need cleaning:-cooking equipment exhaust hood filters where there is a build-up of grease-ceiling in kitchen around cooking equipment where there is dust build-up-floor under equipment in the kitchen where there is some debris/dirt build-up-back area where they garbage and recyclables are kept, floor in this area and the bins themselves
  7. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar dishwasher rinse temperatures are being checked but not often enough. Check every day the restaurant is open and ensure for all the dishwashers that corrective action is taken when the temperatures are not reaching at least 71C.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were still a few fruit flies in the dishpit and bar areas. Pest control measures are in place and there is a pest control company coming in but please also ensure thorough cleaning is done in these areas and any recyclables are removed often.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is an exposed piece of raw wood/damaged wall to the left of the concrete post in the dishpit area. To be covered or otherwise made smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleanliness has improved, but the following areas need more thorough cleaning:-floor along walls in some areas of dishpit and kitchenClean these areas.
  8. Demand Inspection

    8 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs no longer being kept and when done were not completing them properly. Once foods reaches 60C, check the temperature every hour to ensure it cools from 60-20C within 2 hours, then from 60-4C within 4 hours.Temperature of the coolers used for bar are not being checked. Please check and record each day restaurant is open.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard on the hand sink that is right next to the oyster cutting board. Currently putting a metal insert to temporarily act as a splash guard until splash guard arrives.- Install a splashguard or move the cutting board further away from the sink (at least 18') to ensure that dirty water is not splashing onto food. Was advised a splashguard has been ordered.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Ran dishwasher about 8 times. It got up to a maximum rinse temperature (at dish level) of 61C, then the temperature started to go down. Dishwasher needs to reach at least 71C at dish level at all times to adequately sanitize dishes. To be repaired or replaced. Until repaired/replaced, minimize use of re-usable dishes for service and re-usable dishes/utensils will need to be manually sanitized after washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar dishwashers are not being checked to ensure reaching at least 71C at dish level. Check each day restaurant is open.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were some fruit flies in the dishpit and bar areas. Pest control measures are in place and there is a pest control company coming in but please also ensure thorough cleaning is done in these areas and any recyclables are removed often.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Dishwasher logs that are being maintained showed that the dishwasher is frequently only reaching 40-50C at dish level and there is no corrective action taken. Dishwasher needs to consistently reach 71C at dish level when in use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is exposed piece of raw wood/damaged wall to the left of the concrete post in the dishpit area. To be covered or otherwise made smooth, easily cleanable and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need cleaning:-floor along walls/around legs of equipment where there is some build-up (kitchen, dishpit area)-dishpit ceiling where dustyClean these areas.
  9. Demand Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some foodhandlers were turning off the taps with their hands after handwashing. Are to turn off taps with paper towel to prevent re-contaminating hands.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooling logs no longer being kept and when done were not completing them properly. Once foods reaches 60C, check the temperature every hour to ensure it cools from 60-20C within 2 hours, then from 60-4C within 4 hours.Temperature of the coolers used for bar are not being checked. Please check and record each day restaurant is open.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard on the hand sink that is right next to the oyster cutting board. Currently putting a metal insert to temporarily act as a splash guard until splash guard arrives.- Install a splashguard or move the cutting board further away from the sink (at least 18') to ensure that dirty water is not splashing onto food
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some staff meals (partially eaten) sitting near food preparation surfaces. Ensure staff are not consuming their meals while foodhandling or in food preparation areas and/or leaving their meals in any food preparation or storage area.Items were removed during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Braised beef cooling in walk-in-cooler was at 27C and had been removed from oven about 4 hours ago. Needs to cool more quickly; put into an ice bath during inspection. Ensure high risk foods are cooled from 60-20C within 2 hours, then from 20-4C within 4 hours.Cooked carrots on ice were at 12C near the top. More ice needed around the container of carrots to keep at 4C. Corrected during inspection.Lid being kept off items in inserts on left side of pizza prep cooler. Cheese, cooked mushrooms were at 6-11C. Keep lid on prep cooler and keep closed when not in use. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Duck is being served medium-rare. To be cooked at a temperature and time period that will fully cook the duck. Provide plan for how duck will be cooked so that it is considered fully cooked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bar dishwashers are not being checked to ensure reaching at least 71C at dish level. Check each day restaurant is open.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Although dishwasher reached at least 71C at dish level during inspection, the dishwasher logs that are being maintained showed that the dishwasher is not consistently reaching this temperature. Dishwasher needs to consistently reach 71C at dish level when in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, there are just a few floor areas where the floor needs cleaning, mainly in dishpit area under the spray sink. Some debris also on floor around the loading bay garbage/recycling bin. Please clean these areas more thoroughly.
  10. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were again observed wiping their hands on their cloths while handling food. Do not use cloths to dry/wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some foodhandlers were wearing watches. Watches/jewellry on fingers/wrists not to be worn when foodhandling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard on the hand sink that is right next to the oyster cutting board. - Install a splashguard or move the cutting board further away from the sink (at least 18') to ensure that dirty water is not splashing onto food
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some of the protective coating is peeling off of the brick surfaces. Ensure that brick remains a smooth and cleanable surface. - Repair or replace the coating. 2) There was a missing ceiling tile in the dishwashing area. - Replace the ceiling tile.
  11. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were again observed wiping their hands on their cloths while handling food. Do not use cloths to dry/wipe hands.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Some foodhandlers were wearing watches. Watches/jewellry on fingers/wrists not to be worn when foodhandling.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard on the hand sink that is right next to the oyster cutting board. - Install a splashguard or move the cutting board further away from the sink (at least 18') to ensure that dirty water is not splashing onto food
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Four containers of burrata cheese were sitting out at room temperature ; were at 22C and was advised they had been sitting out for several hours. Keep burrata cheese at 4C or less. Was thrown out during inspection.Some meat (lamb & duck) being left out at room temperature to "temper"; was at 23C, as well as some cooked potatoes. These items are to be kept at 4C or less or at 60C or higher. Alternatively must be discarded after 2 hours at room temperature and must be marked with time they were removed from heat/from the cooler. Corrected during inspection.Ricotta salata cheese was being left out at room temperature; to be kept at 4C or less. Corrected during inspection; put on ice.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching adequate sanitizing temperatures. Was advised it had been repaired but was tested 5 times and was only able to reach 56C maximum before the temperature started going down again.Dishwasher needs to be able to consistently reach 71C at the plate level in order for adequate sanitization to occur. Test the temperature by running an accurate thermometer with a max/min function through the dishwasher. Sanitizer may need to be automatically added in the rinse if dishmachine is not able to consistently maintain 71C at dish level.Utensils will need to be sanitized manually until repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Min/max waterproof thermometer for checking dishwasher rinse temperature is not accurate and gauge on dishwasher is not working. Calibrate thermometer or obtain a new one. Fix gauge (was advised parts are on order).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some of the protective coating is peeling off of the brick surfaces. Ensure that brick remains a smooth and cleanable surface. - Repair or replace the coating. 2) There was a missing ceiling tile in the dishwashing area. - Replace the ceiling tile.
  12. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food Handlers were observed drying their hands on their chef cloths after handwashing, and not turning off the taps with the paper towel after washing their hands. Staff were also observed wiping their hands on their cloths while handling food. - Do not use cloths to dry/wipe hands. Ensure proper handwashing procedures are being followed i.e. turning off taps with paper towels as to not contaminate taps.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) There was no splash guard on the hand sink that is right next to the oyster cutting board. - Install a splashguard or move the cutting board further away from the sink (at least 18') to ensure that dirty water is not splashing onto food2) Fly strips were hung up over food preparation surfaces in the serving area and the bar storage area. - Ensure fly strips are not hung over food prep/storage areas to ensure no dead bugs can fall into food and contaminate it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sauces in the line cooler in the preparation area measures around 8C. - Keep the lid for the line cooler closed as much as possible to keep the cold air in and ensure food stays below 4C. 2) Items by the grill area are stored without temperature control during service. Items such as cut vegetables should be held under 4C as they could have become contaminated during the cutting process. - Keep any high-risk foods below 4C, use Ice baths for any dairy based or otherwise high-risk foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not reaching adequate sanitizing temperatures. Was tested multiple times and was only able to reach between 66-69C. - Contact maintenance to ensure the dishwasher is able to reach 71C at the plate level in order for adequate sanitization to occur. Continue to test the temperature by running a thermometer with a max/min function through the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the server station had a strainer for ice/straws from drinks inside of it. - Make sure there is a dedicated hand sink in this area that is only used for handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Some of the protective coating is peeling off of the brick surfaces. Ensure that brick remains a smooth and cleanable surface. - Repair or replace the coating. 2) There was a missing ceiling tile in the dishwashing area. - Replace the ceiling tile whenever possible, ensure the ceiling is smooth and easily cleanable.