Magpie & Stump Restaurant

Door to the walk-in cooler is pitted/grooved and has areas of unfinished wood. Staff is keeping as clean as possible; recommend major repairs to make it smooth/easily cleanable or replacement.

1. Basement floor is rough in areas and collecting water (where ice spills on floor). Floor must be smooth, easily cleanable and impervious. Repair floor so that it does not stay wet and is cleanable., *Feb/25 Some water was noted on the floor where it is rough/uneven.

Staff washroom has hole in wall and wall by sink is flaking/becoming damaged. Ensure all surfaces in staff washroom are in good repair and easily cleanable.

1. Dust/debris was noted on upstairs walk-in refrigerator condenser fan covers and ceiling of walk-in. Clean/remove dust and debris., 2. Some dust/discolouration/grease was noted on ceiling on main hot line. Ensure ceiling is wiped frequently and there is no risk of dust or other debris falling into food.

Hand sink on patio did not initially have hot water (turned off). Corrected during inspection.

Small flies were noted in large numbers downstairs . Follow recommendations of pest control operator and complete thorough cleaning of all areas that may have a build-up of water, grease, or food debris. Pooling water was noted on downstairs floor, staff washroom door was kept open (debris and wet areas), and air circulation limited.

**During current inspection, door appeared to be adequately clean/smooth**, Door to the walk-in cooler is badly pitted/grooved and has areas of unfinished wood. The door can no longer be easily cleaned; recommend major repairs to make it smooth/easily cleanable or replacement.

Basement floor is rough in areas and collecting water (where ice spills on floor). Floor must be smooth, easily cleanable and impervious. Repair floor so that it does not stay wet and is cleanable.

One dry storage bin (rice) has cracked lid. Replace.

Caulking at back of double compartment sink at bar is deteriorating/moulding. Replace caulking to avoid water damage/facilitate cleaning.

1. Dust/debris was noted on upstairs walk-in refrigerator condenser fan covers and ceiling of walk-in. Clean/remove dust and debris., 2. Staff washroom and area under stairs has some clutter/items not necessary for operation. To control pests, ensure these areas are maintained in a clean and sanitary condition.

COOLING ISSUES HAVE BEEN NOTED ON PAST REPORTS. , Bean/tomato soup in walk-in cooler labelled Feb 28/24 measured at 7C. Other items in the refrigerator measured at 3 to 4C (no other cooling issues noted). Implement and follow procedures below to properly cool food., , Implement the following procedures: , -Create and complete temperature logs for cooling processes using probe thermometer to verify proper cooling process, -Ensure foods are cooled from 60C to 4C within four hours (or from 60-20C within two hours, then 20-4C within four hours), -Use smaller containers and/or ice baths if temperatures cannot be lowered fast enough through ice wands alone

A few bags of food were stored on the floor (sugar). Moved off of floor during inspection.

Small flies were noted by back door as well as a few downstairs. Follow recommendations of pest control operator and complete thorough cleaning of all areas that may have a build-up of water, grease, or food debris. Special attention should be paid to walls/ceilings that are rough or not easily cleanable (by back stairs, hot line ceiling, door of walk-in cooler).

Door to the walk-in cooler is badly pitted/grooved and has areas of unfinished wood. The door can no longer be easily cleaned; recommend major repairs to make it smooth/easily cleanable or replacement.

Faucet at double compartment sink in bar area is leaking. Staff reports that it has already been repaired a couple of times; ensure tap is repaired when needed (and area dries out adequately so flies not attracted to water).

One dry storage bin has cracked lid. Replace.

In general, cleaning/sanitation was satisfactory., A few areas that require additional cleaning:, -ceiling of hot line was discoloured/had some build up of grease., -ceiling in walk-in refrigerator had dust around condenser fan covers, -ice machine flap in machine with cubes (not crushed ice).

REINSPECTION**Large container of chicken sauce was measured at 8-9C, labelled that it was prepared on June 15. Other items in the refrigerator were at 3 to 4C. Item discarded. See comments below about logs for cooling and proper cooling methods. , , A large container of refried beans was probed at an internal temperature of 9.0C, with an ambient cooler temperature of 3.8C. Cooling wands were observed being used to cool product, but temperatures were not being verified via probe thermometers during the process., , Implement the following procedures: , -Create and complete temperature logs for cooling processes using probe thermometer to verify proper cooling process, -Ensure foods are cooled from 60C to 4C within four hours (or from 60-20C within two hours, then 20-4C within four hours), -Use smaller containers and/or ice baths if temperatures cannot be lowered fast enough through ice wands alone

The sink in the kitchen was being used for hand washing despite not having a full set of hand wash supplies (paper towels in a suitable dispenser were not available nearby). , **REINSPECTION: Hand sink was surrounded by utensils, water jugs, and glasses. Keep this hand sink available for handwashing at all times. , , Based on the level of food handling conducted and the distance to the next closest hand wash sink, the kitchen's sink should be available for hand washing. Acquire suitable dispensers for liquid soap and paper towels.

Some of the glasses in the bar were found to be stored on cloths with visible contamination. , , Remove cloths as storage surfaces or ensure that any cloths used for glass storage is clean., ,

Test strips were not available for monitoring/verification of Smart power solution. Please purchase test strips and ensure solution concentration is verified daily. , , *Ongoing violation. Ensure test strips for the Sink & Surface sanitizer are acquired, and that the concentration of sanitizer for the dishwasher, dispenser, and glasswasher are verified daily. *

A significant gap was observed between the screen door and the sides and floor of the building, creating gaps that would facilitate pest entry. A large gap was also observed in a section of wall adjacent to the basement staircase., , Seal off openings to prevent the entry of pests into the facility through these gaps. Recommend installing weatherstripping on the sides and bottom of the screen door.

Food safety certification for management or other staff could not be identified at the time of inspection. AHS could not find the records for staff noted as having certification. , , Send proof of food safety certification for applicable staff and management. Given the size of the facility, at least three managers/supervisors should have this certification.

The ceiling of the kitchen area was visibly cracked in several areas. A sign affixed to the ceiling by the main hand wash sink indicated a patch of mould on the ceiling. , , Remediate and repair roof to ensure a surface that can be cleaned as needed. Recommend adding a drop ceiling to the kitchen area to make cleaning easier.

The shelving in the bar directly beneath the slush drink dispenser was found to have exposed raw wood, making it difficult to clean., , Finish or cover this surface to render it non-absorbent and cleanable.