Cleaver

Staff stated that raw beef for beef carpaccio is briefly microwaved before slicing and serving., , Provide written procedures for the beef carpaccio. An adequate sear step is required for the beef to be used for beef carpaccio before slicing and serving.

Mouse droppings were observed on floors throughout the kitchen, on shelving by food equipment and utensils, within a container of utensils on a shelf with food equipment and utensils. Pest control records were unavailable for review., , - Safely clean up all mouse droppings.

There was an abundance of flies, most prominently in the bar area., , Ensure that adequate pest control is taking place in the facility.

Exposed ceiling was present in the kitchen., , Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas., , (Extension given on this item. Ensure ceiling is installed by the end of January of 2026).

There was a leak under the bar hand wash sink., , Repair the leak.

There was an accumulation of grease, soil, and/or food debris on floors, walls, shelving, tables and equipment in the kitchen., , Deep clean the kitchen.

Staff stated that raw beef for beef carpaccio is briefly microwaved before slicing and serving., , Provide written procedures for the beef carpaccio. An adequate sear step is required for the beef to be used for beef carpaccio before slicing and serving.

A piece of raw beef to be used for beef carpaccio was being stored at room temperature., , When not preparing, ensure that beef for beef carpaccio is moved back into the cooler to minimize/prevent pathogen growth.

Raw beef in vacuum sealed bags was thawing in stagnant water in the food preparation sink. Internal temperature of one piece of beef measured 12 degrees Celsius., , The beef that measured 12 degrees Celsius was discarded. The rest was moved under running cold water.

The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher measured approximately 10 ppm., , Have the dishwasher adjusted/repaired. The residual concentration of chlorine at the dish level during the sanitize cycle must measure 100 ppm.

Mouse droppings were observed on floors throughout the kitchen, on shelving by food equipment and utensils, within a container of utensils on a shelf with food equipment and utensils. Pest control records were unavailable for review., , - Safely clean up all mouse droppings., - Provide most recent pest control reports for review.

Bags of potatoes were being stored directly on the floor in front of the hand wash sink., , Store food at least 15 cm (6 inches) off the floor to help protect from contamination.

There was an abundance of flies, most prominently in the bar area., , Ensure that adequate pest control is taking place in the facility.

Exposed ceiling was present in the kitchen., , Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas., , (Extension given on this item. Ensure ceiling is installed by the end of January of 2026).

There was a leak under the bar hand wash sink., , Repair the leak.

The meat slicer, which was being used to slice raw beef for beef carpaccio had food debris accumulation in hard to clean areas. Staff stated that the meat slicer is only disassembled and cleaned every few days when it is busy., , The meat slicer must be cleaned and sanitized after each use. This is especially important when dealing with a raw product like beef carpaccio.

There was an accumulation of grease, soil, and/or food debris on floors, walls, shelving, tables and equipment in the kitchen., , Deep clean the kitchen.

Exposed ceiling was present in the kitchen., , Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas., , (Extension given on this item. Ensure ceiling is installed by the end of January of 2026).

The baffle inside the ice machine was moldy., , Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis to prevent mold growth.

The inside of the walk-in cooler was lacking a functional thermometer., , Place a functional thermometer in the walk in cooler that measures at least the range of 0 to 100 degrees Celsius.

The bar glasswasher was empty of detergent and appeared to not be functioning as designed., , Have the glasswasher repaired or replaced. Ensure all required reagents are hooked up to the glasswasher and dispensing as required.

The ice scoop was being stored directly on the top of the ice machine. The top of the ice machine was dusty., , Either store the ice scoop in a sanitary holder, or in a clean container in order to help protect it from contamination.

Plastic food wrap rolls were being stored in a space between the ice machine and the wall., , Store plastic food wrap in a location and way that protects it from contamination.

Scoops were being stored directly in bulk food containers, with scoop handles in contact with the food., , Store scoops either out of food containers, or so that the handle is not in contact with the food.

An abundance of house flies and drain flies/fruit flies were present in the facility., , Abate the flies from the facility.

There was a sewer gas odour by the glasswasher in the bar that seemed to become stronger when the glasswasher was ran., , Investigate the source of and abate the sewer gas odour from the facility.

Caulking in the dishwashing area was moldy/deteriorating., , Remove moldy/deteriorating caulking. Replace with new caulking.

Exposed ceiling was present in the kitchen., , Drop ceiling/ finished ceiling is required over food preparation, cooking, and dish pit areas.

The fixture for the hand wash sink at the bar was loose., , Tighten the hand wash sink plumbing fixture.

The meat slicer is not being fully disassembled, cleaned, and sanitized as required. Food debris accumulation was present on the meat slicer., , Disassemble, fully clean and sanitize the meat slicer.

Floors and shelving in the walk-in cooler had grease, soil and/or food debris accumulation., , Clean floors and shelving in the walk-in cooler.

A door was falling off a cooler in the bar. It had been reattached with duct tape., , Properly repair the cooler and reattach the door.

There was grease, soil and/or food debris accumulation on floors and walls in the bar, on floors, walls, and ceilings in the kitchen, and on equipment in the kitchen., , Deep clean the facility.