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Royal Canadian Legion 249 - Kitchen & Lounge

3480 11 Street, Houston, V0J 1Z0 · Restaurant

2 inspections

  1. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed heavy build up of dust and dirt debris within the fan of the walk-in refrigerator. Observed build up of potential mold and unknown bacterial residues under wooden shelving within the walk-in cooler. Dirt, debris and organic matter on shelving can cross contaminate food products stored within the refrigeration unit and cause potential foodborne illness.
      • Corrective Action: Operator to remove all food products from wood shelving, ensure food products are stored in food grade containers and are stored at the appropriate cold-holding temperature of 4C or less, remove all dirt, dust, mold and organic matter with the appropriate personal protection equipment from shelves, discard accordingly, then thoroughly clean, and sanitize the shelves and walls within the walk-in refrigerator to prevent potential cross contamination.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed potential biofilm, microbial growth and / or unknown black residue build up in the ice machine along the internal walls and crevices, and within the upper condenser portion of the machine. Bacteria and biofilm can directly contaminate the ice produced by the equipment which can result in potential foodborne illness.
      • Corrective Action: Operator is prohibited from using the ice machine equipment until it has been thoroughly cleaned and sanitized by either the operator and / or a professional equipment cleaning service provider, and then visually inspected and approval granted by a health officer before it is permitted for use within the food premise.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution within the glass dishwasher. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50-100 parts per million (ppm) as required to effectively sanitize dishware, or 12.5-25 ppm Iodine solution; or 200ppm QUAT solution as required to effectively sanitize glassware. Hand washing requires 200 ppm QUAT , or 100ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Observed food contact surfaces that are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Observed raw wood within the walk-in refrigerator. Materials like raw wood will absorb juices, excess moisture, dirt, debris and harbour permitting disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Operator to refinish raw wood shelving surfaces within the walk-in cooler to provide a durable easy to clean surface and prevent bacterial growth within the cold holding equipment.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No accurate indicating thermometer was observed within the two large chest freezers in the supply / single-use container storage area and, within the large stand-up cabinet freezers (labelled Freezer #2 and Freezer #3) at time of inspection. Accurate indicating thermometers ensure proper cold-holding storage temperatures of 4 C in refrigerators and -18 C in freezers, respectively, to reduce the growth of bacteria which can contaminate food products and result in potential foodborne illness.
      • Corrective Action: Operator to purchase, install accurate indicating thermometers that are in good working order to ensure potentially hazardous foods are stored at the proper cold-holding temperatures of 4 C and -18 C respectively.
  2. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods (chopped lettuce, onions, tomatoes) are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. If the food items needs to be stored at room temperature, it should not be longer than 2 hours. Ensure the food is time labelled to ensure no food items are stored between 4°-60°C for more than 2 hours.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous hot foods are stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Staff immediately turned up the temperature settings for the hot holding unit and the food item was measured to be at over 60°C when checked agian after a few minutes. Hot holding units must maintain a temperature of 60°C or more, monitor and adjust the temperatures, and have serviced as required.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution in the glass washer in the bar area. No sanitizer detected. (Public Health significance) - Automatic dish washers must provide a minimum chlorine concentration of 50-100 parts per million (ppm) or 12.5-25 ppm Iodine solution or 200 ppm Quats solution as required to effectively sanitize dishware. Manual snaitizing requires 100 ppm unscented bleach solution or 200 ppm Quats solution.
      • Corrective Action: Operator to immediately initiate manual sanitizing providing a 100 ppm chlorine sanitizer soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.