Business Information Establishment Name YesEStreet Address City/Town r11") . ls Licence Posted? Licence Number Date of Inspection 0 ?Ef?e 5:313 Reason for Inspection If follow-up. date of previous inspection 0 Routine Inspection Complaint Illnesslj I I Based on the inspection performed today. the critical items identi?ed below are violations of the Food Premises Regulations and/or the Eood . Critical items must be corrected at the time of inspection or controlled in a manner that will not pose a food safety threat. Failure to immediately correct or control critical items may result in closure of your establishment. COMPLIANCE STATUS Time/Temperature of Potentially Hazardous Foods CDI Food, Water and Ice from Approved Sources cm 101 Cold holding temperaturesgci'C NA NOB .301 Food obtained from approved scumes N03 102 ?03 s/ 302 Food in good condition. safe&unadulterated N05 103 Proper cooking of raw load of animal origin Np. ~03 303 Food pmpe?y Iabeled NOB 104 Proper cooling time&temperatures NA NOB . 105 f?dr?qpl?ggufgsuipmentto maintainng NA NOB Potentially Hazardous Foods Protected cm 3 106 Proper monitoring of temperatures NA N00 401 F??d separated and ""39de NA N03 107 Proper reheating procedures for hot holding NA N03 4?32 matsurfaces Cleaned and NA N08 108 Proper thawing procedures NA N03 403 Facility free of pests (vennin&insects) NOB i 5 Personal Hygiene of Food Service Workers col 404 ngpgeae?wg? 5mm 0 used NOB 201 Hands clean&properly washed NOB Other 202 facilities NOB 001 203 Eg??i?gmii?in?gig?gi?em??e food NA was 002 204 NA N05 003 cookedlprepared food Food Temperature Observations 4 item/Location ltemlLocation Temp I: 1.33 I Observations and Corrective Actions Item Number Temp I Item/Location Tern? itemlLocation ItemlLocation Observations and Corrective Action(s) O2 01 80 004a 2010 03 6 Based on the inspection performed today, the non-critical items identi?ed below are violations of the Food Premises Regulations and/or the Fogd Retail and services 0mg of Canada. Non-critical items must be corrected before the next routine inspection. or by a date speci?ed by inspector. Failure to comply with any time limits for corrections speci?ed may result in closure of your establishment. COMPLIANCE STATUS Food Equipment and Utensils A General Sanitation CDI Ad uate facilities available to wash. rinse Garbage Properly disposed and 5.01 angqsanitize utensils andfor equipment 6 NOB 701 facilities maintained NA N03 . Non-food contact surfaces properly Appropriate procedures followed for 702 I i I NA NOB 502 mechanical andlor manual dishwashing NA N03 703 "Ctd?er'igmd mpxg?n 503 Proper storage of frozen Iood items NA NOB an 8'5 pmpewa N03 704 Adequate protection from vermin and insect NA N08 504 Food storage containers not used for other NA NOB pests purposes Living or sleeping quarters separated from . . 705 food service area NA NOB 505 Equment and that contact food NA NOB are coms'on mlstam and non'mx'c 706 Premises free of live birds and animals NA N03 506 in good repair, cleaned and NA NOB Testing Devices/Logging of Temperatures CPI . . . . Pro location of thermometers and - Physical Faculties cm 301 thepermometers working accurately NA NOB Working dishwasher temperature and pressure Food contact surfaces properly constructed 302 NA N03 501 or located.Acceptable material used NA NOB gauges 803 Chemical test kits an or rs rovi'ded 602 Hot cold water available. adequate pressure NA NOB ,pape NA NOB 804 rfga?i?rf?'?i'??w NA NOB 503 Proper disposal of salvage &waste water NA NOB 604 properly constructed. supplied NA N03 Other cm 605 Adequate lighting; lighting protected NA N08 901 NA NOB 606 Adequate mechanical ventilation NA N03 902 NA NOB Observations and Corrective Actions 7 ?gm Correction Date Number Observations and Corrective Action(s) (if aPP'lcab'e) *3 - .r -- FF: 5.. ?Mr-u. \Lu?gr?w - rn??k-L\ ESL :3 I N. REX (Huh?.crk LI- i .. stoma-1. arc-sauce I I i) \rm a kWh?h -- huex?Circle the appropriate letter to indicate whether: indicate with a check mark whether: - in compliance not in compliance NOB a not observed NA - not applicable - repeat violation - controlled during inspection Inspection Results Enforcement Action Number of critical items non-critical items Yes El I MM I Number of non-critical items Number of repeat critical items Number of repeat 0 Other Is the establishment closed? NOD No El Have food samples been collected? NOD Yes Has food been discarded? Yes Yes Is another re-inspection required? NOD Approximate date of re-inspection Veri?cation 10 7 gnu??5 f. gin-ti; in charge I Date I '7 I 3' ?lthr-q. .. a- h? lnspector's signature Date Y?bi cs';J \?Fa