Cowboy's Taphouse

Wall behind glass washer was in disrepair., - Repair the wall behind the glass washer.

A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'., - Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when.

Paper towel dispenser at hand washing sink was not dispensing the paper towel., - Repair or replace paper towel dispenser.

**The violations still exist**, 1) Staff personal belonging such as coats were being stored directly on top of food (purple and sweet onions in a box)., , There is currently no spot for staff belongings to be stored, which is why staff are storing non-kitchen items in the kitchen (i.e. safety and security of possessions)., , REQUIREMENT: Provide a space for staff to safely and securely store their belongings so that these items do not contaminate or risk contaminating food items and food-contact surfaces., , 2) A plastic bowl was used to scoop sauce out of a container inside the walk-in cooler., , REQUIREMENT: Ensure that hands, or parts of utensils touched by hands, do not come into contact with food. Remove the round bowl and exchange with a scoop or spoon.

**the violation still exists**, There was a gap at the bottom of the door connecting between the outdoor patio and dining area, which could allow pests to enter the establishment., , REQUIREMENT: Check all doors that enter or exit the premise. Ensure that any bottom gaps are properly sealed off so that pests cannot enter.

1. A small wooden shelving unit has damaged top and shelves., - Repair or replace ethe shelving unit opposite to pizza oven. , 2. Ventilation canopy filters appr=eared dirty., - Clean ventilation canopy filters., 3. Silicon caulking around sinks (hand washing and two-compartment sink) is either missing or moldy., - Remove deteriorated caulking and reapply a continuous bead of food-grade silicone caulking to prevent water infiltration and mold growth., 4. Wall behind glass washer was in disrepair., - Repair the wall behind the glass washer.

**The violation still exists**, , **Ongoing concern** The top cover of the commercial mixer was repaired with tape., , Repair properly or replace the equipment.

**The violation still exists**, There was a build-up of liquid at the bottom of the bar cooler used to store glasses. This liquid appeared coloured, suggesting that it could be stagnant water or liquid food waste., , REQUIREMENT: Clean and sanitize all kitchen utensils properly and thoroughly. Ensure that their storage spaces are also maintained in a clean and sanitary condition.

**The violations still exist**, Hard to reach areas appeared dirty., - Clean the facility thoroughly. , 1) In both the food and beverage/beer walk-in coolers, there were areas of visible black dirt/debris and possibly mould on the walls and ceiling., , REQUIRMENT: Clean and sanitize both walk-in coolers routinely and thoroughly., , 2) Numerous amounts of bottle caps were found underneath shelving at the bar area., , REQUIREMENT: Carefully clean this area - ensure food debris is removed to remove pest food sources., , 2) A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'., , REQUIREMENT: Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when., 3. Ceiling air intake vents and exhaust fan located near ventilation canopy by the wall appear dirty., - Clean the exhaust fan and intake vents to ensure proper airflow and reduce the risk of dust and debris contamination.

Surface sanitizer was not prepared until requested by the inspector. This inspection occurred in the afternoon, meaning sanitizing of surfaces did not occur for at least 2-3 hours. This was corrected during the inspection.

A food handler was observed eating his meal while preparing food for customers. No handwashing was occurring in between. Staff member was told to take a break and finish eating before resuming cooking/food prep., , REQUIRMENT: Do not have food handler prepare food while eating their own food items.

Cooked sautéed mushrooms were placed in a pan ontop of the equipment in the cook line with no temperature control. The mushrooms were probed and determined to be 30C; cook could not give a timeline for when the mushrooms were cooked., , This food item was ordered to be discarded, and therefore the concern is considered corrected., , REQUIREMENT: All hot food items must be under proper temperature control if not being further processed. Ensure hot-held items are maintained at a temperature of 60C.

The back dishwasher had an undetectable chlorine concentration when tested. After priming the sanitizer line, a detectable concentration was detected at 100 ppm, but this did not persist as it appeared that air bubble continued to block the line when not in use., , Soap was not dispensing through the dishwasher as well., , REQUIREMENT: Switch to single-use disposable customer utensils and implement the 2-compartment sink method for cooking equipment., , Repair the dishwasher so that the chlorine sanitizer concentration is maintained at 100 ppm.

1) Staff personal belonging such as coats were being stored directly on top of food (purple and sweet onions in a box)., , There is currently no spot for staff belongings to be stored, which is why staff are storing non-kitchen items in the kitchen (i.e. safety and security of possessions)., , REQUIREMENT: Provide a space for staff to safely and securely store their belongings so that these items do not contaminate or risk contaminating food items and food-contact surfaces., , 2) A plastic bowl was used to scoop sauce out of a container inside the walk-in cooler., , REQUIREMENT: Ensure that hands, or parts of utensils touched by hands, do not come into contact with food. Remove the round bowl and exchange with a scoop or spoon.

There was a gap at the bottom of the door connecting between the outdoor patio and dining area, which could allow pests to enter the establishment., , REQUIREMENT: Check all doors that enter or exit the premise. Ensure that any bottom gaps are properly sealed off so that pests cannot enter.

The ceiling inside a room used to store liquor and the hot water heater was badly damaged and missing at parts., , REQUIREMENT: Repair the ceiling so that it's smooth, impervious to moisture, and easy to clean.

1) 'Clean' knives had visible debris and were being stored in a dirty knife block and in-between pieces of equipment., , 2) A baking sheet was stored on the floor, propped up against the wall., , 3) There was a build-up of liquid at the bottom of the bar cooler used to store classes. This liquid appeared coloured, suggesting that it could be stagnant water or liquid food waste., , REQUIREMENT: Clean and sanitize all kitchen utensils properly and thoroughly. Ensure that their storage spaces are also maintained in a clean and sanitary condition.

**Ongoing concern** The top cover of the commercial mixer was repaired with tape., , Repair properly or replace the equipment.

1) In both the food and beverage/beer walk-in coolers, there were areas of visible black dirt/debris and possibly mould on the walls and ceiling., , REQUIRMENT: Clean and sanitize both walk-in coolers routinely and thoroughly., , 2) Numerous amounts of bottle caps were found underneath shelving at the bar area., , REQUIREMENT: Carefully clean this area - ensure food debris is removed to remove pest food sources., , 2) A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'., , REQUIREMENT: Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when.

The back dishwasher had an undetectable chlorine concentration when tested. After priming the sanitizer line, a detectable concentration was detected at 100 ppm, but this did not persist as it appeared that air bubble continued to block the line when not in use., , Soap was not dispensing through the dishwasher as well., , REQUIREMENT: Switch to single-use disposable customer utensils and implement the 2-compartment sink method for cooking equipment., , Repair the dishwasher so that the chlorine sanitizer concentration is maintained at 100 ppm.

1) Staff personal belonging such as coats were being stored directly on top of food (purple and sweet onions in a box)., , There is currently no spot for staff belongings to be stored, which is why staff are storing non-kitchen items in the kitchen (i.e. safety and security of possessions)., , REQUIREMENT: Provide a space for staff to safely and securely store their belongings so that these items do not contaminate or risk contaminating food items and food-contact surfaces., , 2) A plastic bowl was used to scoop sauce out of a container inside the walk-in cooler., , REQUIREMENT: Ensure that hands, or parts of utensils touched by hands, do not come into contact with food. Remove the round bowl and exchange with a scoop or spoon.

There was a gap at the bottom of the door connecting between the outdoor patio and dining area, which could allow pests to enter the establishment., , REQUIREMENT: Check all doors that enter or exit the premise. Ensure that any bottom gaps are properly sealed off so that pests cannot enter.

The ceiling inside a room used to store liquor and the hot water heater was badly damaged and missing at parts., , REQUIREMENT: Repair the ceiling so that it's smooth, impervious to moisture, and easy to clean.

**Ongoing concern** The top cover of the commercial mixer was repaired with tape., , Repair properly or replace the equipment.

1) 'Clean' knives had visible debris and were being stored in a dirty knife block and in-between pieces of equipment., , 2) A baking sheet was stored on the floor, propped up against the wall., , 3) There was a build-up of liquid at the bottom of the bar cooler used to store classes. This liquid appeared coloured, suggesting that it could be stagnant water or liquid food waste., , REQUIREMENT: Clean and sanitize all kitchen utensils properly and thoroughly. Ensure that their storage spaces are also maintained in a clean and sanitary condition.

1) In both the food and beverage/beer walk-in coolers, there were areas of visible black dirt/debris and possibly mould on the walls and ceiling., , REQUIRMENT: Clean and sanitize both walk-in coolers routinely and thoroughly., , 2) Numerous amounts of bottle caps were found underneath shelving at the bar area., , REQUIREMENT: Carefully clean this area - ensure food debris is removed to remove pest food sources., , 2) A cleaning and sanitizing schedule has not been developed. When asked on how the facility is maintained, despite other noted cleaning infractions, the Operator stated they 'clean as problems are identified'., , REQUIREMENT: Create and maintain a written cleaning schedule which allows for owners, managers, and employees to verify what needs cleaning and when.

A cell phone was stored on a food preparation surface., , The cell phone was placed in a separate area away from food handling during the inspection.

Sanitizer concentrations were monitored every 2 or 3 days., , Monitor sanitizer concentrations daily.

Flies were observed in the kitchen., , Remove flies by following practices such as keeping food and waste covered, emptying waste bins regularly, removing stagnant water and not leaving dirty dishes in the sink for an extended period of time.

Cases of beverage were stored on the floor of the beer walk-in cooler., , Provide adequate shelving to facilitate cleaning.

The top cover of the commercial mixer was repaired with tape., , Repair properly or replace the equipment.

A can of food was used to level a shelf in the walk-in cooler. The can and the surrounding floor were dirty with debris., , Remove the can and properly repair or replace the shelf. Clean the floor including hard to reach areas.

1) A surface sanitizer was not available in the kitchen., , 2) Quat sanitizer in the bar measured 0 ppm., , 200 ppm quat sanitizer was prepared for the kitchen and bar during the inspection. Prepare sanitizer before handling food., , 3) Used cleaning cloths were stored on a food preparation table and food equipment., , Cleaning cloths were placed in a pail of sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.

1) Fly strips were used directly above areas for beverage preparation and glassware storage., , Do not use fly strips in areas directly above food preparation, dishwashing or food/ equipment storage., , 2) There was mould inside the ice machine. The metal parts were rusted., , Discard ice. Empty the ice machine, perform necessary repairs then clean and sanitize the interior., , 3) A glass cup was used to scoop ice in the bar. The glass cup was partially submerged in the water and ice mixture., , The glass cup was removed. A scoop was provided during the inspection. Ensure the handle of the scoop does not come into contact with ice., , 4) A bottled beer was stored in an ice well with ice that was used for preparing beverages., , The bottled beer was removed. Discard contaminated ice. Ice used for keeping pre-packaged beverages cool cannot be used for human consumption.

1) A probe thermometer was not available., , Provide a probe thermometer that can measure between 0 to 100C., , 2) Shredded cheese in the line cooler measured 7C. Food was stored above the maximum fill line of the insert container., , The volume of food was reduced in the insert container. Store perishable foods at 4C or less under refrigeration., , 3) Parmesan cheese was stored above a top insert container in the line cooler. Cheese measured 11.3C., , Cheese was discarded., , 4) 18% creamers were stored without any means of temperature control in the bar. The internal temperature measured 22C., , Creamers were discarded. Store creamers at 4C or less under refrigeration.

Iodine sanitizer in the glasswasher measured 0 ppm., , Clean and sanitize glassware in the kitchen dishwasher until the glasswasher is repaired to meet cleaning and sanitizing requirements such as 12.5 to 25 ppm iodine. Monitor sanitizer concentrations daily.

Paper towels were not stored in a dispenser in the bar., , Store handwashing supplies in suitable dispensers.

A box of potatoes was stored on the floor of the walk-in cooler., , The box was placed on a shelf during the inspection.

Quat test strips appeared to be water damaged and were not providing an accurate reading., , Obtain new quat test strips.

1) Mouse droppings were observed by the hot water heater., , Remove mouse droppings following the written procedures provided. Clean and disinfect the contaminated areas and remove possible pest entry points., , 2) Pest control records were not available., , Provide the most recent pest control record., , 3) Flies were observed in the kitchen., , Remove flies by following practices such as keeping food and waste covered, emptying waste bins regularly, removing stagnant water and not leaving dirty dishes in the sink for an extended period of time.

Food safety training certificates were not available., , Provide certification. When there are 6 or more staff working, at least one trained person in care and control of the food establishment must be on-site.

Shelves for liquor in the utility room were constructed with unfinished wood., , Seal wood so that surfaces are smooth, non-absorbent to moisture and easy to clean.

1) Knives were stored in a gap between the line coolers., , Store knives in an area that can be easily cleaned and sanitized., , 2) There was food debris on the exterior and interior of the knife holder., , Disassemble the knife holder for proper cleaning and sanitizing., , 3) The door latch on the walk-in freezer was repaired with tape. , , Remove tape and repair or replace any damaged equipment parts., , 4) There were large cracks on the top cover of the commercial mixer., , Repair properly or replace the equipment.

The walk-in freezer was not accessible., , Organize the walk-in freezer and ensure all foods are stored at least 6 inches off the floor.

1) Debris was noted behind the food preparation counter and under shelving in the walk-in cooler., , 2) Debris and grease had accumulated on the canopy filters. , , Conduct a detailed cleaning including hard to reach areas.