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There was no food contact surface sanitizer available for use in the bar area., , Ensure that food contact surface sanitizer is prepared and readily available for use at all times in each food handling area.

Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.

A can of residential pesticide was observed under the counters in the bar., , All pesticide application in commercial food facilities must take place by licensed pesticide applicators. Remove the product from the facility.

The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable., , Have the dishwasher serviced/repaired. Service technician was called during inspection.

There were no paper towels in the paper towel dispenser in the lower level staff washroom., , Restock paper towels or provide another sanitary hand drying method in the lower level staff washroom.

There was no hand soap available at the bar hand wash sink., , Ensure that all hand washing supplies are available at all hand wash sinks.

There was no ability to properly wash hands in the basement food preparation space., , Install a hand wash sink or otherwise make available appropriate hand washing for the basement food preparation space.

Soiled wiping cloths and containers were being stored in the basin of the hand wash sink in the kitchen. , , Ensure that hand wash sinks are kept free of obstructions in order to accommodate proper handwashing.

Containers and boxes of food were being stored directly on the floor in the basement., , Ensure that food is stored at least 15 cm (6 inches) off the floor in order to help protect from contamination.

Two countertop deep fryers were located on a counter outside of the ventilation canopy., , All deep frying equipment must be located under the ventilation canopy with proper fire suppression.

The inside of the ice machine had hard water accumulation., , Clean/descale the ice machine and ensure this takes place on a regular basis.

The ventilation canopy baffle filters had grease accumulation. , , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

Soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.

The screen at back exit door was observed to be in disrepair. The door was open at the time of the inspection., , **Please have the screen repaired or replaced to prevent the entry of pests. Alternatively, the back exit door may be kept shut at all times.

The sanitizer dispenser was not supplied with quats. The solution in the spray bottles measured at 0ppm of quats., , **Please ensure an approved sanitizer at adequate concentrations is available for use at all times., , **The operator mixed bleach to 100ppm during the inspection.

Several soiled cleaning clothes were observed on food contact surfaces throughout the kitchen., , **Please ensure soiled cleaning clothes are discarded after each use or stored in a bucket of sanitizer at all times.

A container of sliced cabbage was being stored at room temperature in the kitchen area. , , **Please ensure all high-risk foods including beans sprouts, sliced vegetables, fruits are stored safe temperatures of 4 degrees C and below or 60 degrees C and above., , -The items were discarded during the inspection.

The temperature of the prep cooler opposite the cookline measured at 6 degrees C. , , *Please monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below at all times. Adjust/repair the cooler if required., , -The kitchen staff adjusted the temperature during the inspection.

There were no Quat test strips on site., , **Ensure all the required test strips for monitoring sanitizer concentrations are available at all times., **Ensure concentration of sanitizer solutions are monitored frequently.

The screen at back exit door was observed to be in disrepair. The door was open at the time of the inspection., , **Please have the screen repaired or replaced to prevent the entry of pests. Alternatively, the back exit door may be kept shut at all times.

Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,

Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,

Wiping cloths were being stored on countertops., , This was corrected. A wiping cloth bucket with sanitizer solution was prepared. Wiping cloths were moved into the bucket.

The kitchen dishwasher was not dispensing detergent or sanitizer. Residual concentration of sanitizer at the dish level was undetectable., , Have the dishwasher repaired so that it adequately dispenses detergent and sanitizer.

Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,

The hot water source for the two compartment sink in the basement had been turned off. Hot water was not available at this sink initially., , The hot water was turned back on. Ensure that hot and cold running water are available at all sinks at all times.

Bean sprouts were being stored in stagnant room temperature water. , , Bean sprouts must be kept under refrigeration or stored in an ice bath to reduce the risk of E. coli growth and foodborne illness.

Raw meat was being thawed at room temperature. , , Raw meat must be safely thawed to limit the risk of pathogen growth and foodborne illness. , , Methods to safely thaw foods:, - In the cooler , - Under cold running water , - In the microwave *must be used immediately after thawing , - As part of the cooking process, , The meat was placed in the two-compartment preparation sink and cold running water was turned on to flow over the meat.

The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. , , Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.

Ites were stored in the basin on the hand sink in the main floor kitchen. , , Hand sinks are only to be used for hand washing and must not be obstructed by anything in front of or in the basin to allow for proper hand washing by staff.

(This is an ongoing violation and must be addressed immediately), , Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.

A gap was observed along the bottom of the screen door located at the exterior kitchen door. , , Please close the gap at the bottom of the screen door to prevent pest entry.

Staff lack basic food safety knowledge. , , It is recommended that all staff complete at least the food safety basics course. The course will be emailed along with this report.

Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,

The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. , , Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.

(This is an ongoing violation and must be addressed immediately), , Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.

Quat test strips were not available at the time of the inspection. , , The facility is using a Quat based surface sanitizer and must have Quat test strips on-site to be able to test and verify the concentration of the sanitizer solutions. , , Obtain Quat test strips.

A gap was observed along the bottom of the screen door located at the exterior kitchen door. , , Please close the gap at the bottom of the screen door to prevent pest entry.

The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.

Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,

, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

, The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation., , Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.

The bar Quat sanitizer was tested and 0ppm was detected. , , The solution was dumped, re-dispensed, and tested to be 200ppm. , , Please ensure all sanitizer solutions are tested daily to ensure they are at an adequate concentration (200ppm).

It was discovered that the Wagyu beef that was being used for the raw beef carpaccio is not safe for raw consumption. , , The facility is using pre-sliced wagyu beef that comes with a warning on the label that states it is not to be used for raw consumption and must be cooked prior to eating. , , Immediately stop serving the wagyu beef carpaccio until you can prove to AHS-EPH that you can prepare it safely.

The bar dishwasher was sanitizing properly (12.5ppm iodine) but the detergent line was connect to a bottle that was labeled as quat sanitizer. , , Please remove the quat sanitizer and add a proper dishwashing detergent bottle to the glass dishwasher.

Paper towel was not available at the basement staff washroom. , , Please re-stock the paper towel. , , All hand sinks must always be stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper and frequent hand washing by staff.

Bowls were being used as bulk scoops in the kitchen., , Please ensure all bulk food scoops are equipped with a handle to protect from contamination.

(This is an ongoing violation and must be addressed immediately), , Raw meat was being stored above ready to eat food in the walk-in cooler., , Store raw meat and raw eggs must be stored below and away from ready to eat food.

Food was stored directly on the floor in the walk-in cooler. , , All food must be stored elevated off of the floor by at least 6 inches to protect from contamination and facilitate proper cleaning.

Quat test strips were not available at the time of the inspection. , , The facility is using a Quat based surface sanitizer and must have Quat test strips on-site to be able to test and verify the concentration of the sanitizer solutions. , , Obtain Quat test strips.

A gap was observed along the bottom of the screen door located at the exterior kitchen door. , , Please close the gap at the bottom of the screen door to prevent pest entry.

The facilities food handling permit was not posted. , , Please print and post a copy of your valid food handling permit in a location that is visible to the public.

Floor in the basement by the walk-in cooler is worn and has the potential to absorb moisture, , Please refinish the floor in the basement. Ensure floors are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose. , ,

, The inside of the Vulcan oven had burnt on grease/food debris accumulation., , Clean the inside of the Vulcan oven.

, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.

, Bulk dry food containers stored underneath the Vulcan oven had grease accumulation on the outside., , Clean the bulk food containers and ensure they are cleaned on a regular basis.

, The floors and walls underneath and behind equipment on the cookline had grease, soil, and food debris accumulation., , Clean floors and walls underneath and behind equipment on the cookline and ensure this area is cleaned on a regular basis.