Creekside Chinese Restaurant

Cloths being used to wipe kitchen food handling surfaces were not being stored in sanitizer between uses, limiting the sanitizing capabilities of these cloths. , , Cloths were stored in available sanitizer solution during inspection. Consider having sanitizer solution more readily available for use near cooking line.

Chemicals and other maintenance supplies are being stored on shelving directly above and beside stored dry foods and dishware., , Move chemical and other non-food storage so that it is stored below or otherwise away from food and dishes.

Bowls of food were observed being stored directly on top of each other in the walk-in cooler, raising concerns of potential food contamination., , Bowls were moved during inspection. Ensure that foods are covered or otherwise stored in a manner that prevents contamination of food by other storage containers.

The shelving in the walk-in cooler has a build-up of debris. , The ceiling directly above the cooking line has a build-up of debris. , , Clean indicated areas.

The concentration of the chlorine in the sanitizing bucket containing cleaning cloths was measured at greater than 1000ppm. Solution was diluted to 100ppm., , **Ensure concentration of chlorine sanitizer used in the food prep area is maintained at 100ppm at all times.

Two trays containing cooked dumplings were left at room temperature. Temperature was measured between 26.7 and 28.8 degrees C. Operator was unable to prove how long foods were stored at room temperature. Foods were discarded., , **Ensure all high-risk foods are stored appropriately to prevent temperature abuse of foods which promotes the growth of pathogenic microorganisms., **Ensure high risk foods are held at 60 degrees C and above or 4 degrees C and below at all times.

Staff's personal items - a cup of Tim Hortons coffee, packet of cigarette and a cellphone was stored directly on food prep surfaces. Items were moved to a separate area., , **Ensure that all personal items not associated with food are stored in a separate space away from food prep surfaces to prevent contamination of food.

1. Mice droppings were noted on the shelves and floor of the dry food storage room. , , **Remove mice droppings in a clean and sanitary manner, **Ensure that adequate pest control measures are in place to eradicate mice concerns in this facility, , 2. The back door to the facility was propped open, there were gaps around the screen door and a tear to the screen, **Seal all gaps and repair tears to the screen door to prevent entry of pest to the facility

Clutter was noted in the storage area next to the staff washroom., , **Declutter area to prevent harborage of pest and to promote cleaning of the area.

A few mice droppings were noted on the floor and shelf of the dry storage room., , **Please ensure that adequate pest control measures are in place in the facility and carry out frequent/routine monitoring., **Identify and seal all potential entry points., **Keep doors closed to prevent infiltration of pests into the facility.

The ambient temperature of the walk-in cooler was measured at 11 degrees C. Temperature was rechecked 10minutes later at 8.4 degrees C. Operator stated walk-in cooler was serviced the previous day., , **Adjust/Repair the cooler, **Ensure that the temperature of the cooler is maintained at 4 degrees C and below at all times.

Staff items (Coffee cup, teacup, cellphone and lighter) were stored on the food prep table while vegetables were being prepped. Items were moved to a separate storage area during the inspection., , **Ensure that staff items are stored separately away from food prep area at all times.

, The chlorine solution in the three-compartment sink for sanitizing dishes was measured at 10ppm., , **Ensure that chlorine used for sanitizing dishes is measured and maintained at 100ppm at all times.,

, An unlabelled spray bottle containing unidentified solution was left on the hand wash sink in the kitchen., , ** Ensure that all spray bottles containing chemicals/solutions in the food preparation area are properly labeled to identify its contents.,

, 1. Pans containing cooked noodles were left on the countertop, temperature of the noodles was probed 26.1°C. Operator was unsure how long the food was left on the countertop, noodles were discarded during the inspection., 2. Bin containing ginger beef had been left sitting at room temperature. Temperature of ginger beef was probed at 26.3°C. Food was discarded during inspection., 3. Plates of noodles stacked on top of each other was left at room temperature under the shelving by the cook line. Temperature of noodles was measured at 24°C. Noodles were discarded during the inspection, , ** Please ensure proper storage of high-risk foods at all times. High-risk foods should be stored at or above 60°C or at or below 4°C at all times., , 4. There was no working probe thermometer in the facility., , **Equip facility with a probe thermometer to verify cooking temperature of foods being made in the kitchen,

, The highest temperature for the high temperature dishwasher was measured at 62°C. Facility uses reusable customer utensils and requires a working commercial dishwasher., , **Repair/Replace dishwasher., **Ensure that the temperature of the high-temperature dishwasher is maintained at 71°C and above to ensure adequate sanitizing of dishes and utensils.,

, 1. There was no garbage can for the hand wash sink in the kitchen., , **Ensure that all hand wash sinks are equipped with soap, hot and cold water, paper towel, and garbage cans., , 2. The paper towel for the hand wash sink at the bar was stored directly on the countertop., , **Store paper towels in a dispenser to prevent contamination., , 3. Paper towel dispenser in the staff washroom was not working., , **Please repair paper towel dispenser,

, 1. Foods in the walk-in cooler were left uncovered., , 2. Buckets containing chopped cucumber and mushrooms were stored directly on top of broccoli in the walk-in cooler., , ** Ensure that foods in cold storage are covered to protect from contamination, ** Do not store bins/bowls directly on top of food items to prevent contamination of food., , 3. Dirt buildup was noted on the exterior surface and lids of bins used to store food in the walk-in cooler and on the bulk storage bins containing flour and sugar in the dry storage area., , **Clean and disinfect food storage containers., , 4. Metal cans containing leftover food items were noted in the walk-in freezer and walk-in cooler. Food items were discarded., , **Do not store leftover foods in metal cans to prevent leaching of chemicals into the foods., **Leftover foods in metal cans should be transferred into a food grade container prior to storing., , 5. Ceramic cup was used as a scoop for sugar contained in a storage bin., , 6. Scoop without handles were noted in some bulk food containers containing food items., , **Scoops used for bulk foods should be made from plastic material and should have handles to prevent contamination of food., , 7. Empty metal cans previously used for food were being reused to store cooking utensils and food items throughout the kitchen., , ** Discard all used metal cans., ** Do not reuse metal cans for storage of utensils or food items as these cannot be properly cleaned or sanitized and chemicals from the metal may leach into food items.,

, REPEAT VIOLATION:, 1. The back door was propped open and the screen door had a gap at the bottom., , **Seal all gaps under the screen door if you are keeping back door open or keep back door closed at all times to prevent infiltration of pests into the facility., , 2. Mice droppings were noted on the floor in the corner of the hot water tank room, on the shelves and on the floor in the dry storage room, behind the ice machine and behind the sink in the staff washroom. , , **Remove mice droppings in a clean and sanitary manner., **Identify and seal potential entry points, **Ensure that adequate pest control measures are in place and monitor for activities.

, 1 Cracked tiles were noted on the floor of the kitchen in front of the walk-in freezer., , **Replace broken tiles., **Ensure that all surfaces in the food facility are smooth, cleanable, and resistant to moisture., , 2 A piece of fabric was used to block a hole in the ceiling in the corner of the back storage area of the facility., , **Remove fabric, **Seal hole in ceiling with material that is smooth, cleanable and impervious to moisture., , 3 There were holes in the ceiling by the bulk food storage area., , **Please seal all holes to prevent entry of pests., , 4. The surface of the wooden shelving in the back storage room was chipping off, exposing raw wood., , **Resurface/Repaint wooden shelving., **Ensure that all surfaces in the food facility are smooth, cleanable, and resistant to moisture., , 5. Carpet was used to line flooring in the back storage area leading to the back door., , **Remove carpet, **Carpet may be replaced with plastic or material that is smooth cleanable and non-moisture absorbent., , 6. Cardboard was used to line cook top surface by the cook line., , 7. Cardboard was used to line the shelving in the beverage cooler by the bulk food storage bins., , **Please remove cardboards from all surfaces as cardboards cannot be cleaned and are moisture absorbent., , 8. Papers were posted on the walls throughout the kitchen, papers where torn, dirty, and had a buildup of dust around it., , **Please remove all dirty papers from the wall and properly clean the walls., ,

, , 1. Dish racks were stored directly on the floor by the dishwasher., , ** Do not store food items directly on the floor, ** Ensure that all food items are stored at least six inches above the floor., , 2. A storage container used to store knives on the food preparation table opposite the dishwasher was dirty., , ** Please clean and sanitize storage bin., , 3. Some knives stored in the storage bin were dirty., , ** Please clean and sanitize cooking utensils, , 4. The white chopping board on the countertop opposite the dishwasher had knife markings on the surface and buildup of dirt in the grooves., , ** Resurface or replace chopping board to ensure that cooking equipment can be properly cleaned and sanitized., , 5. A broken sieve was noted hanging in the kitchen, utensil was discarded., , ** Please ensure all utensils used in the kitchen are maintained in good repair., , 6. Food debris was noted on the floor of the walk-in freezer., , **Please clean, , 7. Frost build-up was noted on the ceiling of the walk-in freezer, condensation was noted dripping down into food items., , **Remove frost build-up to prevent contamination of food., ,

, REPEAT VIOLATION: 1. Grease and dust build-up noted on the ventilation hood above deep fryer and cook top. , , **Please clean., , 2. Grease build-up was noted by the wall on the right side of the two-compartment prep sink next to the cook line., , **Please clean., , 3. Shelving opposite the stove in the cookline had a buildup of grease and dirt on the surfaces., , **Please clean., , 4. The wall by the 3-compartment sink had a build-up of dirt., , **Please clean, , 5. Dirt buildup was noted on the wall and door of the hot water tank room., , **Please clean., , ,

, REPEAT VIOLATION:, Clutter noted at the back storage area by the back door and the storage area opposite the staff washroom., , **Organize area to promote proper cleaning., , ,