Royal Canadian Legion #34 - Pouce Coupe
5009 47 Avenue, Pouce Coupe, V0C 2C0 · Restaurant
2 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
8 infractions
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation: There is no written Food Safety Plan on site.
- Corrective Action: Provide a written Food Safety Plan to the EHO and maintain the Plan in the facility.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: The Fridgidaire upright freezer interior surfaces are dirty.
- Corrective Action: Clean and sanitize the interior surfaces.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Chlorine was not detected when the dishwashing machine operated. A concentration of at least 50 ppm is required in order to achieve adequate sanitization of dishware and utensils.
- Corrective Action: Until the dishwashing machine can consistently provide a Chlorine concentration of at least 50 ppm, wash and sanitize items in the 3-compartment sink. The Chlorine concentration in the sanitizing solution must be at least 200 ppm. Use Chlorine tests strips to measure concentrations.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: The Bar has a small 2-compartment sink. It is inadequate for washing and sanitizing glasses.
- Corrective Action: Wash and sanitize glasses in the kitchen dishwashing machine or 3-compartment sink.
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: An inoperative fridge is located in the kitchen.
- Corrective Action: Remove the fridge from the facility.
- 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
- Observation: There is no written Sanitation Plan on site.
- Corrective Action: Provide a written Sanitation Plan to the EHO and maintain the Plan on site.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing in the Bar. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: Provide paper towels in a dispenser so that they are not contaminated by hands.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing in the Bar. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
- Corrective Action: The hot water tap handle is missing. Install a handle so that hot water can be provided.
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]