Canco 210 Tilbury (Kitchen)
1 - 7389 River Rd, Delta · Restaurant
31 inspections
- Routine Inspection
2 infractions
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation (CORRECTED DURING INSPECTION): Chicken curry in hot holding probed at 42C. Staff reported it heated up in the microwave before placing in hot holding an hour ago
- Corrective Action(s): Curry reheated to 74C during inspection. Foods must be reheated/cooked to 74C/165F or hotter before placing in hot holding at 60C/140F.
- **verify temperatures with probe thermometer**
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) No bleach available at the front food handling area at the start of inspection.
- 2) Bleach in sanitizing sink measured at 0ppm.
- Corrective Action(s): 1) Bleach prepared - measured at 200ppm.
- 2) Solution drained and remade - measured at 200ppm.
- **Sanitizer must be available at the front and back areas during operations.**
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1) Scoop handle in contact with flour inside bin.
- 2) Samosas stored in a cardboard box in cooler uncovered.
- 3) Staff washing hands in prep sink.
- 4) Dough mixer bowl rusted at the bottom. Operator indicated they are not making dough today and are closed for the weekend and will replace the mixing bowl.
- 5) Black residue noted on all plastic cutting boards.
- Corrective Action(s): 1) Scoop removed and placed in dishwashing area. Store scoop upright to prevent contamination.
- 2) Transfer samosas into a food grade container with lid.
- 3) Discussed with staff to not use prep sink to wash hands. Wash in the handsink ONLY.
- 4) Replace mixer bowl.
- 5) Deep clean cutting boards/resurface to remove black residue
- Correct by: As soon as possible
- Violation Score: 9
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Some rodent droppings noted:
- - Behind and side of dough mixer
- - Underneath 2 compartment sink
- - Floor perimeter of chemical storage area.
- Corrective Action(s): 1) Remove rodent droppings. Clean affected area with strong bleach solution. Monitor for new activity.
- Correct by: Today
- Violation Score: 3
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Several pre-made pizzas stored at room temperature. Pizzas were made 15 minutes prior to the inspection and will not be baked until the meal mush (in 1-1.5hrs).
- Corrective Action(s): Pre-made pizzas moved to the prep cooler.
- - Do not store pizzas at room temperature as it can allow for pathogen growth. Store in the cooler until needed.
- Violation Score: 5
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation (CORRECTED DURING INSPECTION): No QUATS concentration measured in sanitizer containers.
- Corrective Action(s): - Operator stated they will order a new QUATS solution. In the meantime, operator to use bleach sanitizer.
- - Instructed operator to mix bleach solution (1 tbs bleach to 3L water) - measured at 100ppm.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): (1) Food related items (tin foil, plastic wrap, food packaging) stored on the grease trap.
- (2) Open tin of olives stored in the cooler.
- (3) Insert and bowls being used to scoop flour and breading.
- Corrective Action(s): (1) Items relocated during the inspection. Do not store on the grease trap.
- (2) Olives transferred into a food insert to prevent leaching of metal into food.
- (3) Insert and bowls removed to prevent cross contamination. Ensure handles of stored scoops do not directy contact food.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings noted in the following areas:
- - On the floor behind 2 compartment sink.
- - On the floor behind food storage table.
- - Underneath the stairs in the large chest freezer area.
- Corrective Action(s): Remove droppings. Clean and sanitize affected areas and monitor for new droppings. Follow all pest control reccomendations.
- Correct by: Today
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Dry storage room noted very cluttered.
- Corrective Action(s): - De-clutter and reorganize areas to prevent pest harbourage.
- - Store single use items (cups, plates, etc.) off the floor.
- Correct by: 2 weeks - August 1, 2025
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Dried raw chicken juice noted on the bottom of white cooler shelf and in front of cooler.
- Corrective Action(s): Clean and sanitize area.
- Correct by: Today
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping cloths not properly stored on site.
- Corrective Action(s): Wiping cloths, used on food contact surfaces, are to be kept stored in a sanitizer at all times.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings noted behind fryers, rear storage room, bellow/under stairwells - oil storage.
- Corrective Action(s): Increased sanitation is required to provide an effective rodent control program. New service provider has been hired to provide on site services. Reports are to be kept on site. Recommendations by service provider are to be followed. Seal all rodent entry points.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food/debris noted along walls, behind/under equipment, inside prep coolers, lower shelves, tops of equipment, etc.
- Corrective Action(s): Thoroughly clean and organize facility. Remove all unused items to free up space - in walk in cooler, etc.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Food contact surfaces not cleaned and disinfected after use. Wiping cloths not properly stored.
- Corrective Action(s): Ensure all food contact surfaces are cleaned/disinfected after use. Wiping cloths are required to be stored in a sanitizer at all times.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Front service handsink - no hot water available. Rear handsinks blocked.
- Corrective Action(s): Repair handsink tap. Sinks in rear prep area are to be kept free of obstructions.
- Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings noted throughout rear prep area.
- Corrective Action(s): Increase sanitation - seal all entry points. Contact service provider asap.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food/debris noted throughout rear storage/prep areas.
- Corrective Action(s): Clean and organize. Pull all items away from walls - clean and organize. Remove all unused items.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Rear storage: Upright fridges not functioning properly. Prep line inserts not fully covering opening.
- Corrective Action(s): Service - adjust. Maintain at or below 4 C. Ensure all opening are properly covered to prevent air loss - maintain air flow below inserts.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION):
- - At the time of inspection no bleach sanitizer solution available for use.
- - Back kitchen no longer has access to the 2 compartment sink and utility sink for manual warewashing. Back kitchen is being renovated to accomodate a new unit which intends to sell vape products.
- Corrective Action(s):
- - Ensure during operation a 100ppm bleach sanitizer solution is prepared and available for use at all times. Store all wiping cloths in this solution when not in use.
- - All dishes/uitensils are to be washed, rinsed, sanitized in 100ppm bleach for 2 mintues then air dryed. Discussed with operator that with no access to the sinks in the back kitchen all food preparation must cease until further notice. Correction ORDER issued. Non compliance with this order will result in the issuance of a violation ticket.
- Violation Score: 25
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: At the time of inspection back kitchen no longer has access to the 2 compartment sink and utility sink for manual warewashing and handwashing purposes. Back ktichen is being renovated to accomodate a new unit which intends to sell vape products.
- Corrective Action(s): As per operator a new wall will be constructed to separate new unit and Melina's Cafe back kitchen. The 2 compartment sink and utility sink will be moved. All food preparation must cease until further notice. Ensure the sinks are adequately plumbed, grease trap reinstalled, hot/cold running water provided and liquid soap and paper towels provided in dispensers. Correct immediately.
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): At the time of inspection no food contact surface sanitizer solution available for use in the front service area and back food preparation area.
- Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is available for use. Store all wiping cloths in this solution when not in use.
- Violation Score: 15
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back food preparation area hand sink obstructed from use with a bowl and cleaning supplies. Paper towel dispenser mounted on nearby wall empty. Dish detergent and not liquid soap available for use.
- Corrective Action(s): Ensure all designated hand sinks are provided with liquid soap and paper towels in dispensers.
- Violation Score: 15
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: Alterations made to front service area. This was confirmed by the operator who stated these alterations happend April to June 2023. Previous setup included a 3 compartment sink in the front area which has now been removed. The 2 compartment sink still remains in the back food preparation area for manual warewashing. Note: premise is still limited to takeout/single use items only.
- Corrective Action(s): Provide a floor plan of the new front service area for review and approval. Correct immediately.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Temperature of the deli meats inside the fridge was 11C.
- Corrective Action(s): The meats have been discarded during the inspection. Store all items requiring refrigeration in one of the other fridges that are working ( deli meats, eggs, dairy products, cooked or cut vegetables).
- Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse droppings noted in the kitchen.
- Corrective Action(s): Clean and remove droppings from the kitchen. Remove the items stored on the shelve under the pizza dough prep table and clean with a sanitizer. Do not store boxes on the floor underneath the table. Management has obtained the service of a pest control service that will start next week. Close the opening in the wall behind the refrigerated pizza prep fridge. Close the gap under the exterior door of the cigarette storage room.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The refrigerated sandwich prep table is not cold enough. Food inside were at 11C.
- Corrective Action(s): Repair the unit or obtain a new one. See code 205 also.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: None of the two staff working while the owner was away had Foodsafe.
- Corrective Action(s): Owner stated that one of the staff has signed up for an upcoming course that will start within the next week.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Samosas, pizzas with meat toppings, raw chicken, eggs, cheese stored in the walk-in were too warm at 11-13C (51-55F). 2) Deli ham slices and eggs stored in the above counter make table were too warm at 17C. 3) Pre-portioned creamers and prepackaged pepperoni sticks were 15C.
- Corrective Action(s): Samosas and deli ham slices had been discarded. Other items transfer to other fridges.
- Violation Score: 25
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Samosas were stored inside old used cardboard boxes. One was unlined and the other lined with tin foil but only on the bottom.
- Corrective Action(s): Food contact surfaces must be clean and of food grade material.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The walk-in fridge, the above counter make table, and the retail refrigerated display case are not keeping food cold. Temperatures are 11-13, 17 and 15C respectively.
- Corrective Action(s): Repair the units. Do not store potentially hazardous foods inside until they are repaired (meats, eggs, dairy, samosas, cooked food items).
- Violation Score: 15
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No one on shift has FoodSafe certification.
- Corrective Action(s): At least one staff per shift must be certified.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: The walk-in cooler has not been working since 5 days ago. Many food items were stored inside at unsafe temperatures, i.e., samosa 11C, eggs 10C, beef pizza topping and cooked chicken strips 13C, cheese 14C.
- The temperature of the deli meats and eggs inside the deli make cooler at the front kitchen was too warm (16-17C recorded).
- Corrective Action(s): Items discarded. Ok to keep the raw produce, salad dressings and the raw chicken which arrived today (4-6C recorded).
- Violation Score: 25
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice droppings noted in the kitchen.
- Corrective Action(s): Step up pest control measures. Clean and remove droppings.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: The sides of the cooking equipment and containers are covered in grease. The floor under the equipment is also grease laddened.
- Corrective Action(s): Thoroughly clean all kitchen surfaces. Operator has volunteered to closed the premises for the remainder of the day to clean.
- Violation Score: 9
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No one onsite has FoodSafe.
- Corrective Action(s): At least one staff per shift should have FoodSafe.
- Violation Score: 1
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: One of the boxes of vegetable samosas was lined with newspaper. Newly delivery boxes from today were lined and covered with tin foil.
- Corrective Action(s): Discard newspaper.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Most samosas were not hot enough 122-126F. Temperature of the hot holding unit was on max. Temperature log is blank and has not been filled out.
- Corrective Action(s): Service the unit or obtain a new one. In the meantime, store food in the oven or the unit that is working (fried chicken). Check temperature and record on log sheet. Enforcement action will be take if not corrected at the next inspection.
- Violation Score: 15
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Crusted old food debris stuck in the potatoe chipper.
- Corrective Action(s): Clean after each use.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Samosas are now covered in tin foil but they are sitting ontop of old newspaper used to line the boxes
- Corrective Action(s): Remove newspaper. Advise supplier to discontinue this practice.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation: Food items displayed inside the three hot holding units were not hot (must be 140F/60C or hotter). Fried chickens were 124-135F (thermometer inside the case showing 128F). Pizzas were 120F (thermostat showing 120F). Rice, curries, samosas, egg rolls were 98-126F (unit thermometr showed 100F). Time of the inspection was 2pm.
- Corrective Action(s): Rice, curries were discarded adn the other items were reheated during the inspection. Staff should check the temperature throughout the day and adjust the setting as neccessary to maintain 140F/60C.
- Violation Score: 25
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Dried up food debris is stuck in the cracks and crevices of the potato chipper.
- Corrective Action(s): Clean it thoroughly before using again. Clean each time after it is used.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Samosas were stored in a cardboard box lined with newspaper.
- Corrective Action(s): Newspaper should not be in direct contact with food. Dispose of it.
- Violation Score: 3
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Walk-in cooler was too warm at 14C. Most items being store inside are lower risk (i.e., produce, muffins, beverages).
- Corrective Action(s): Discard eggs. Raw chicken that was just delivered 7C has been moved to another fridge.
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Pizzas in the hot display unit were at 51C, Samosas, fried chicken and egg rolls in the other hot display unit were 55-57C.
- Corrective Action(s): The food items which were made about 1 hr have been reheated in the fryer to a safe temperature ( 74C minimum.) and put back in the display cases. Temperature in the display cases were turned up. Check with a thermometer every 2 hrs to make sure items are 60C or hotter.
- Violation Score: 15
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Walk-in cooler not working.
- Corrective Action(s): Repair the unit. Staff stated technician is schedule to come tomorrow.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation:
- - Cut onions, tomatoes and sliced ham at front preparation cooler inserts internal food product temperatures ~ 11 degrees C.
- - Bag of cooked cubed butter chicken pieces in lower section of front preparation cooler internal food product temperatures also ~ 11 degrees C.
- Corrective Action(s): Discarded above items. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer solution concentration for front area well over 200ppm.
- Corrective Action(s): Ensure bleach is diluted to 100ppm by diluting 1 oz of regular unscented bleach to 1 gallon of water.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation:
- - Trays of samosas observed left uncovered in the back kitchen walk in cooler.
- - Opened can of tomato sauce with contents inside the walk in cooler.
- Corrective Action(s): Ensure all food is protected from contamination at all times.
- - Cover all food with saran wrap or place in containers with tight fitting lids.
- - Once a canned product is opened transfer any remaining product into food grade containers with tight fitting lids.
- .
- Correct immediately.
- Violation Score: 3
- 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
- Observation: Ambient air temperature of 3 door freezer in back kitchen observed to be ~ -5 to -11 degrees C.
- Corrective Action(s): Service the 3 door freezer and ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Correct by March 11, 2020.
- Violation Score: 1
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- - Internal food product temperatures of various food products in the inserts and lower section of the front preparation cooler at 11 degrees C. Ambient air temperature observed to be ~11-12 degrees C. Frost buildup also observed in the back area of the cooler.
- - Ambient air temperature of 3 door freezer in back kitchen observed to be ~ -5 to -11 degrees C.
- Corrective Action(s):
- - Do not use the front preparation cooler until serviced and is capable of maintaining 4 degrees C at all times. Correct immediately.
- - Service the 3 door freezer and ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Correct by March 11, 2020.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION):
- - Foods stored in inserts section of the front area preparation cooler ~ 10 degrees C.
- - Bucket of cooled butter chicken sauce observed stored in back food preparation area walk in cooler that is not in good working order. Internal food product temperature 10 degrees C.
- Corrective Action(s):
- - Cut tomatoes and recenlty placed shell raw eggs placed back into the domestic cooler at or below 4 degrees C.
- - Bucket of cooled butter chicken discarded.
- Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
- Violation Score: 5
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Internal food product temperatures of pizzas in the hot holding case 45-55 degrees C.
- Corrective Action(s): Pizza to be served within 2 hours. Operator to start time tracking system for pizzas. Indicate in a log book the time pizza is baked then placed into hot holding case followed by the discard time 2 hours later. Maintain this time tracking system otherwise pizzas will be discarded in the future.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): At the time of inspection back food prepraration area not provided with a food contact surface sanitizer.
- Corrective Action(s): Ensure a 100ppm bleach sanitizer solution is available for use in the front and back food preparation areas. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- - Foods stored in inserts section of the front area preparation cooler ~ 10 degrees C. Lower section ambient air temperature ~ 10 degrees C. Operator's accurate indicating thermometer placed inside also reading ~ 10 degrees C.
- - Ambient air temperature of walk in cooler for back food preparation ~ 10 degrees C.
- Corrective Action(s):
- - Service the preparation cooler.
- - Service the walk in cooler for the back food preparation area.
- Do not use both coolers until serviced and are capable of maintaining 4 degrees C or less at all times.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Bowl used to dispense coating for deep frying chicken observed stored directly inside food product inside the dry storage bin.
- Corrective Action(s): Ensure all scoops and other dispensing utensils are stored outside of dry products and in a sanitary manner. Correct immediately.
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cooked samosas internal food product temperature in the domestic cooler section of cooler by hand sink ~14 to 15 degrees C.
- Corrective Action(s): Discarded. Ensure cooked samosas are stored at or below 4 degrees C or reheated in the deep fryer and kept hot at or above 60 degrees C.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): At the time of inspection no bleach sanitizer solution available for use.
- Corrective Action(s): Ensure during operation an approved food contact surface sanitize solution is available for use at all times. General sanitizer formula: 1oz of regular unscented bleach to 1 gallon of water.
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- - Domestic cooler next to hand sink ambient air temperature 10 degrees C.
- - Preparation cooler lower section ambient air temperature ~ 14 degrees C.
- .
- Both accurate indicating thermometers in coolers show above 4 degrees C/40 degrees F.
- Corrective Action(s): Service both coolers and ensure units are capable of maintaining 4 degrees C or less at all times. In the mean time do not use both coolers. Store all cold potentially hazardous foods in the walk in cooler, display cooler or freezer section of domestic cooler. Correct immediately.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Recently washed raw chicken placed in large stainless steel pots internal food product temperatures 8-9 degrees C. Ambient air temperature of domestic cooler ~11 degrees C.
- Corrective Action(s): Relocated to walk in cooler at back. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C.
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): Observed staff operate order till then grab frozen hashbrowns from bag.
- Corrective Action(s): Ensure all staff wash hands after opearting till/cash, handling raw potentially hazardous foods, taking out garbage, performing cleaning duties, using the bathroom, and ANY other activity where handles can be soiled.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Bowl used to dispense coating for chicken products stored directly in food product.
- Corrective Action(s): Ensure all dispensing utensils for dry products are stored outside of dry products and in a sanitary manner. Correct immediately.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation:
- - Ambient air temperature of domestic cooler ~11 degres C. Operator's indicating thermometer placed inside shows 9 degrees C.
- - Nozzle/spray mechanism to bleach sanitizer spray bottle cracked and not allowing for adequate dispensing of 100ppm bleach sanitizer solution.
- Corrective Action(s):
- - Adjust the temperature to a colder setting. Service if required. Do not use to store cold potentially hazardous foods until unit is capable of maintaining 4 degrees C or less at all times. Correct by December 5, 2017.
- - Replace spray bottle. In the interim use a container to store bleach sanitizer solution. Reminder to store all wiping cloths in this solution when not in use. Correct immediately.
- Violation Score: 9
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]