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Rosario's

607 Legion Avenue, Kitimat, V8C 1A1 · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    3 infractions

    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Kitchen dishwasher was not capable of sanitizing dishes & cookware to 71°C (160°F) and dishwasher is not equipped with a thermometer to allow staff to monitor final rinse temperature which must be at least 82°C (180°F) at the manifold.
      • Corrective Action: Dishwasher must repaired so the temperature of water at the manifold is at least 82°C and the surface of dishes & cookware can be heated to at least 71°C. Also, dishwasher must be fitted with a thermometer so that staff can monitor final rinse temperature (82°C), or a waterproof & heat resistant min/max recording thermometer must be purchased and used to monitor final rinse temperature of dishes & cookware (71°). Until such time as dishwasher is repaired and a thermometer provided, dishes & cookware must be sanitized in a sink with at least 100 ppm chlorine (2.5 mL of 5% bleach per 1 L of water) for 2 minutes at a temperature of 45°C, or chlorine (bleach) can be manually added to the rinse cycle of the dishwasher, or the glass washer in the wait station can be used.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls in the kitchen, food storage areas and the wait station, and wood shelves in the kitchen and food storage areas are damaged and worn which makes them difficult to clean.
      • Corrective Action: Walls must be repaired and refinished, or covered with a durable, easy to clean & non-toxic material. Wood shelves on which food & drink is stored must be refinished (e.g., painted) or replaced (i.e., shelf over pizza prep cooler) to provide a durable, easy to clean & non-toxic surface.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The 3-compartment sink in the kitchen is not equiped for hand washing or convenient for staff to use to wash their hands due to the presence of a hose attached to the faucet. As such, staff must go to the wait station to wash their hands which is not a convenient location for staff who handle and prepare foods.
      • Corrective Action: The 3-compartment sink in the kitchen must be equiped for hand washing (i.e., liquid soap & paper towel dispensers) and the faucet must be convenient to use for hand washing, or a separate faucet or hand washing station installed for this sole purpose.
  4. Routine Inspection

    0 infractions