Sun's BBQ Restaurant

*** Repeat violation*** , , Sanitizer solution for the wiping clothes was over 1000ppm., , Ensure the chlorine sanitizer solution is maintained at 100ppm.

Dishwashing staff was wearing the same gloves/not washing hands for loading and unloading the dishwasher. Ensure cleaned items are handled in a sanitary manner. Please remove dirty gloves and wash hands at designated hand washing station before unloading the dishwasher.

The cooler used for storing duck before transferring to the roaster next to the cook line in the BBQ section was operating at 15°C. The ducks were moved to a working cooler during the inspection , , Service the cooler and ensure it able to maintain a temperature of 4C or less.

Chlorine concentration for the low temperature dishwasher was less then 10 ppm after running 3 circles. , , Repair the dishwasher and manually sanitize the dishes and utensils until the dishwasher is able to maintain a sanitizer concentration of 100 ppm of chlorine.

***Repeat violation***, 1. Large amount of food in the coolers and freezer were open. Cover all foods., , 2. Staff clothing was hung above the dry storage bin near the exit door. All personal clothing must be removed from the food storage area. Relocate the hanger away from the food storage to ensure staff do not hang their clothes above food., , 3. Foods were stored in open basket on the shelves. Obtain food grade storage containers with fitting lids for storing food., , 4. Pails of chili sauce and cut vegetables were stored on the floor. , , Foods must be stored at least 6'' off the floor.

Cut plastic container without lids were being used to store food in both the prep cooler and the walk-in cooler. Discontinue the use of cut plastic bottles for food storage. Obtain food grade container with fitting lids for storing food., , 1. Onion and carrot stored in a bucket was placed directly on the floor of the utility room. Foods must be stored at least 6'' off the floor in a sanitary manner., , 2. Accumulation of spills and debris was observed in the utensil storage container near the walk-in. Please clean.

*** Repeat violation***, , The food handling permit was kept in a document binder. , , The food handling permit must be posted in a location where the public can see.

***Repeat violation***, 1. Caulking around the two-compartment sink was mouldy. Remove and replace the mouldy caulking.

***Repeat violation***, , 1. The tea dispenser in the front service area was in disrepair. parts were held together with tape. , , Repair the tea dispenser., , 2. The ice crusher in the front service area has a significant amount of dust. , , Please clean. , , 3. Ice machine was broken and held with tape. , , Repair the ice machine and remove the tape., , 4. The cup dispenser was held together with duct tape., , Remove the tape and fix the cup dispenser

***Repeat violation***, , 1. There was a significant accumulation of dirt and food debris in the following areas: the wall behind the dishwasher and the floor underneath the dishwashing sink and dishwasher, the floor of the walk-in cooler and freezer, and the spice trolley., , Clean and sanitize all affected areas and develop a sanitation plan and implement regular cleaning schedules to prevent further accumulation of dirt and food debris., , 2. The facility was heavily cluttered. Declutter and organize the entire facility and pay particular attention to the following. , , - Under the dishwasher and sink., - Shelves in the back area of the kitchen and middle partition shelf , - Coolers and freezers , - front service area.

There was no hot water available at the handwashing sink in the washroom next to the facility. The soap dispenser was in disrepair and held together with tape. The inspector informed the operator to place a bottle of hand sanitizer while repairs are ongoing. , , Repair the handwashing sink and ensure it is able to supply hot water to encourage handwashing.

*** Repeat violation*** , , Sanitizer solution for the wiping clothes was over 1000ppm., , Ensure the chlorine sanitizer solution is maintained at 100ppm.

1. The BBQ hot holding unit in the front service area was holding at 55C. , , Service the hot holding unit and ensure it maintains heating above 60C. , , , 2. The metal BBQ cooler next to the front service door was cooling at 11°C. , , Service the cooler and ensure it maintains a temperature below 4°C., , , 3. A large quantity of meat was hanging on the roaster hanger, measuring 37°C. Additionally, portions of meat were left unattended on the prep counter in the BBQ section, measuring 25°C (discarded). , , Foods intended for immediate use must be prepared and used immediately. All high-risk foods must be stored at safe temperatures: below 4°C for cold storage or above 60°C for hot storage., , 4. There was no probe thermometer for monitoring the temperature of cooked foods. , , Obtain a probe thermometer.

1. Fabric bags were used to store foods in the walk in cooler and freezer. Remove all the food from the fabric bags, store foods in food grade containers with a fitting lid to prevent contamination., , 2. Large amount of food in the coolers and freezer were open. Cover all foods., , 3. Staff clothing was hung above the dry storage bin near the exit door. All personal clothing must be removed from the food storage area. Relocate the hanger to ensure staff do not hang their clothes above food., , 4. Meat drills and hooks were stored in a container placed on wet floor. , , All equipment and utensils must be stored at least 6'' off the floor., , 5. Foods were stored in open basket on the shelves. Obtain food grade storage containers with fitting lids for storing food., , 6. Pails of chili sauce and cut vegetables were stored on the floor. , , Foods must be stored at least 6'' off the floor.

The food handling permit was kept in a document binder. , , The food handling permit must be posted in a location where the public can see.

1. Cardboards was used as a wedge for a soup hot holding unit next to the cook line. , , Remove the cardboards. Use materials that are water resistant and easily cleanable., , 2. Caulking around the two-compartment sink was mouldy. Remove and replace the mouldy caulking.

1. The tea dispenser in the front service area was in disrepair. parts were held together with tape. , , Repair the tea dispenser., , 2. The ice crusher in the front service area has a significant amount of dust. , , Please clean. , , 3. Ice machine was broken and held with tape. , , Repair the ice machine and remove the tape.

1. There was a significant accumulation of dirt and food debris in the following areas: floors and walls under the cookline, the wall behind the dishwasher and the floor underneath the dishwashing sink and dishwasher, the floor of the walk-in cooler and freezer, and the spice trolley., , Clean and sanitize all affected areas and implement regular cleaning schedules to prevent further accumulation of dirt and food debris., , 2. The following areas were cluttered., , - Under the dishwasher and sink., - Shelves in the back area of the kitchen and middle partition shelf , - Coolers and freezers , - front service area., , Please organize these areas.

Sanitizer solution for the wiping clothes was over 500ppm., , Ensure the chlorine sanitizer solution is around 100ppm.

Many staff were observed wearing the same pair of gloves while doing different tasks and food handling., , Prior to food handling or after performing other tasks, food handlers must wash hands properly and replace/discard any gloves worn. If the staff intends to wear gloves while handling foods, use a new and clean pair of gloves after washing hands.

The stainless steel cooler in the BBQ cooking kitchen was around 10C., , Repair or replace so the cooler is 4C or lower.

The hand sink in the kitchen was used for washing foods., , Ensure the hand sink is used for handwashing only.

Cardboards were used for the kitchen cook line and dishwashing pit floor., , Remove cardboards. Use materials that are water resistant and easily cleanable.