Sou’ Wester in the City
27 DELLRIDGE, BEDFORD · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
7 infractions
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Install pest proof door sweep on the bottom of the staff washroom door; install weather stripping on the front entrance doors to close gaps between the doors.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Quaternary Ammonium was observed hooked up to the glass washer in the bar. Glass washers must only use chlorine or iodophor (iodine) sanitizers. Discontinue use of the glass washer until it has been serviced by a dish washer technician and the sanitizer is measuring at the correct concentration (e.g. 100ppm chlorine or 12.5-25ppm iodine).
- 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(b) insects, rodents and other pests are controlled;
- Clean and sanitize the following areas affected by rodent droppings: on the floor under the dry storage shelving, on the floor under the clean dish storage shelves, and on the floor in the staff washroom.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Discontinue using hydrogen peroxide disinfectant on food contact surfaces (e.g. prep counters/tables). Use an approved food grade surface sanitizer.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Discontinue storing in-use utensils in room temperature water/sanitizer. Store in-use utensils in a sanitary manner: store in a hot holding unit in water maintained at 60 degrees Celsius or above, or in a clean container in the freezer or refrigeration, or wipe clean with a food grade surface sanitizer and store in a clean container (washing, rinsing, and sanitizing every 4 hours).
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Ice machine turned off at time of inspection. Clean and sanitize interior of ice machine to remove debris build-up.
- 45(1)(b) If directed by an inspector or the Administrator, an operator must establish
(b) a food distribution record to enable the operator to recall any lot of a food.
- Maintain shellfish tags (e.g. mussels/oysters) for a minimum of 90 days onsite.
- 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
- Inspection
0 infractions