Olympia Restaurant & Bar Inspection Results

Inspection Results - Posted for one year

Aug. 1, 2017
Follow-up Inspection

Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

July 31, 2017
Routine Inspection

Not in Compliance
Fridges maintained at 4 degrees C or less
All cold holding units must be able to hold hazardous foods at a temperature of 4 degrees C (40 degrees F) or less.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

March 22, 2017
Routine Inspection

Not in Compliance
Food preparation surfaces are properly cleaned and sanitized after use
Surfaces and utensils must be sanitized between preparing raw and ready-to-eat foods.
Not in Compliance
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Nov. 16, 2016
Follow-up Inspection

Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Nov. 7, 2016
Routine Inspection

Not in Compliance
Dishwasher is constructed and maintained properly
The dishwasher wash water must reach a minimum temperature of 60 degrees C (140 degrees F). The dishwater rinse water must reach a minimum temperature of 82 degrees C (180 degrees F) unless supplied with a chemical sanitizer. For verification of water temperatures, an accurate indicating temperature gauge is required.
Not in Compliance
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance
Food is protected from potential contamination (covered, off-the-floor)
All foods offered for sale and/or on display are required to be protected from potential contamination.
Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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