Holiday Inn Express & Suites
3059 HIghway 16, Thornhill, V8G 4P3 · Restaurant
3 inspections
- Routine Inspection
1 infraction
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Observation: A person in charge who has Level 1 FOODSAFE training must be working at all times when the kitchen is in operation.
- Corrective Action: Ensure staffing schedules provide for FoodSafe trained personnel to be present at all times.
- 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
- Routine Inspection
1 infraction
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Observation: No fume hood present above stove or oven to remove accumulation of smoke, grease, water vapour and objectionable odours. Lack of ventilation allows for build up of smoke, grease, water vapour which can become a reservoir for bacteria. It is also a fire hazard.
- Corrective Action: Install a ventilation system (e.g., a fume hood) that exhausts to the outside above the stove and oven to adequately remove smoke, grease, water vapour and objectionable odours.
- 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
- Routine Inspection
1 infraction
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Quat sanitizer observed at 100ppm. (Public Health Significance) Sanitizing solutions must be strong enough (200ppm for quat) 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). Operator has switched to bleach until a technitian can fix the quat dispensing unit.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]