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Elements Restaurant, The

Box 97, Houston, V0J1Z0 · Restaurant

3 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    4 infractions

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Near the dry storage in the back of house (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build up of dust observed behind the grill/stove. Dust can scuff off and contaminate food
      • Corrective Action: Clean and sanitize affected areas. Ensure areas are cleaned on a schedule that allows for maintenance of a sanitary condition.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces in the walk-in cooler are not durable to facilitate regular cleaning and sanitizing. Public Health significance)Cardboard can absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Remove all cardboard from the shelving unit in the walk in cooler to provide a durable easy to clean surface.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: (CORRECTED DURING INSPECTION) Aluminium cans were observed being used to re-heat food items. Aluminium cans are not an acceptable food safe material. Once opened and exposed to air, cans can start to degrade which can lead to chemical contamination of any food items stored within them.
      • Corrective Action: Do not use aluminium cans to store or cook any food items in. Only use items that are made of food grade material such as pots and pans to cook food in.
  3. Initial Inspection

    7 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Soda pop cans and bags of rice observed directly stored on the floor.
      • Corrective Action: Ensure all foods are stored off the floor, ideally 6 inches or more, to prevent food contamination, to facilitate cleaning, and to allow for monitoring of pests.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Food debris observed on meat slicer (guards, excluding blades).
      • Corrective Action: Ensure meat slicer is throroughly dismantled, then washed, rinsed, and santized between uses. Clean immediately.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant grease and food debris build-up observed under the cook line.
      • Corrective Action: Ensure these hard-to-reach areas are regularly cleaned to prevent attracting pests and accumulation. Please include this task at a reasonable frequency in your Sanitation Plan.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving units in back prep area and on the cook line are no longer easy to clean. Some visible food debris observed on some of the shelving. Ensure all shelving used for food storage is durable, easily cleaned, and free from any noxious or toxic substances. .
      • Corrective Action: Repair or replace.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Knives on the cook line are stored in the space between tables. This is not an acceptable storage space for a food contact utensil. The space between tables is not easily cleaned. Food debris observed on knives when taken out of this storage slot.
      • Corrective Action: Knives must no longer be stored in this manner. Use a surface, magnetic strip, knife block/holder or other storage strategy/unit, so that the knives do not become contaminated between uses. The knives storage unit must be durable, easily cleaned, and free from any noxious or toxic substance.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature chemical dish machine not able to automatically achieve adequate sanitizer concentrations. Operator uses a bleach sanitizer. Sanitizer concentration measured at the dish level was less than 50ppm, according to inspector's test strips. Operator's test strips appeared damaged.
      • Corrective Action: Operator much manually sanitize, or use the "prime" function on the dish machine and ensure the minimum required sanitizer concentration is achieved when sanitizing equipement and wares. A minimum of 50ppm of chlorine must be achieved in the final rinse stage when using the dish machine. For manual warewashing, equipment must be soaked in a minimum concentration of 100ppm chlorine for at least 2 minutes. Obtain new test strips for verification of sanitizer concentrations. Contact service provider as needed.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ambient air temperature in the stand-up refrigerator on the cook-line measured 5.9C.
      • Corrective Action: This unit must not be used to store potentially hazardous products until temperatures can be consistently maintained at 4C or less. Currently, no potentially hazardous products stored in refrigerator. Operator reports that only raw vegetables will be stored in the unit. Contact service provider, if required.