Honest

Cleaning cloths observed sitting on the counters. , , Please ensure cleaning cloths are stored in a sanitizer bucket when not in use., , No sanitizer solutions made up at the time of the inspection., , Large items that are not able to be washed in the dishwasher such as the dough mixer observed to have stuck old dough on the equipment.

Probe thermometer onsite requires a battery replacement, could not confirm its accuracy. , , *Ensure battery is changed and thermometer is functional for use to properly measure internal food temperatures.

Chemical Dishwasher observed to be reading 0ppm of chlorine., , Ensure this is fix within 2 days, you must manually dishwash with soap, rinse, sanitize and airdry.

No paper towel observed in the 4 hand stations around the facility, as paper towel was either missing or no batteries in the dispenser.

Oven gloves observed to be unsanitary and burned. Please ensure oven gloves are replaced. Ensure routine cleaning of oven gloves., , Ensure scoops are not stored inside the dry storage containers, unless it can be hung and the handle does not touch the food.

Repeat Violation., , Ice cream scoops observed to be in the dipper well however, dipper well was not running at the time of the inspection., , Utensils by the cookline were being stored in a container of water. , , *Repeated citation from inspection on July 26, 2024. , , *Discontinue storing utensils in water. use timer and ensure utensils are properly cleaned and sanitized every 2 hrs or less.

Food, grease and dust debris observed on walls, floors and equipment around the cookline. Please clean in hard-to-reach areas. , , Repeat Violation, , 1. Observed dust accumulation on high wall surfaces in the kitchen across from cookline. , , *please ensure regular cleaning of wall surfaces to remove dust accumulation

1. PHI tested a prepared sanitizer bottle in kitchen tested @10-25 ppm chlorine. , , Corrected onsite, staff changed out existing stock pail with new chlorine sanitizer supply, tested from dispenser and was @100ppm, , a. Ensure staff test sanitizer concentration daily, b. Remove the instruction placard in the dishpit, instructions on placard are for quat sanitizer use & testing, , 2. Soiled cloths were observed in the kitchen on counters in the preparation and cookline. , , a. Ensure cloths are stored in a sanitizer solution between uses. , b. Ensure used cloths are rinsed first to remove debris before storing in sanitizer solution, c. Ensure sanitizer solution is changed frequently when cloudy or concentration is too low for effective use.

Probe thermometer onsite requires a battery replacement, could not confirm its accuracy. , , *Ensure battery is changed and thermometer is functional for use to properly measure internal food temperatures.

Dining area has a sweets display unit with no handsink in immediate area for staff handwashing. Sweets in display case require handling by staff. , , **Verbal advisement to manager Harminder to cease/stop handling/dispensing foods in this area until a designated handsink with approved handwashing supplies is installed in this area.

Please seal the gaps under the exit doors., **OUTSTANDING (2024-07-26). The weather-stripping on the exterior was replaced, but sunlight was still noted penetrating the door; please fix the backdoors to ensure that no sunlight penetrates the door.

Utensils by the cookline were being stored in a container of water. , , *Repeated citation from inspection on July 26, 2024. , , *Discontinue storing utensils in water. use timer and ensure utensils are properly cleaned and sanitized every 2 hrs or less.

1. Observed dust accumulation on high wall surfaces in the kitchen across from cookline. , , *please ensure regular cleaning of wall surfaces to remove dust accumulation, , 2. Womens washroom -1 of 2 motion activated faucets was not operational.

There were several food items in the walk-in cooler that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/manager that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

The chlorine sanitizer dispenser was dispensing more above 1000-ppm. Please configure the sanitizer dispenser to ensure that it is dispensing 100-ppm. Please contact a service technician to ensure that the dispenser is fixed and set at the required concentration. In the meantime, please ensure to manually mix the chlorine solution with water to achieve 100-ppm chlorine concentration., **FIX THE SANITIZER DISPENSER.

The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water., **FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.

The paper towel dispenser in the handwashing station was empty. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.

Please seal the gaps under the exit doors., **OUTSTANDING (2024-07-26). The weather-stripping on the exterior was replaced, but sunlight was still noted penetrating the door; please fix the backdoors to ensure that no sunlight penetrates the door.

1. The kitchen utensils, being tongs and scoops, were stored in water at room temperature. The inspector informed the staff/manager that all utensils must be stored in an ice bucket at 4°C or below, inside a hot-holding unit/warmer that keeps the temperature at or above 60°C, or in an approved sanitizer solution. The utensils were washed and placed in a bucket of chlorine sanitizer solution afterwards alongside water for rinsing., , 2. Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed., , 3. Clean utensils and dishware were stored directly below the paper towel dispenser in the front service station. This may result to the contamination of the utensils and dishware when wet hands are above them when accessing the paper towels. The utensils and dishware were removed away. Please do not store any utensils and dishware below the paper towel dispenser.