Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness.Violations (Two types of violations may be cited).
Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements. Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility's menu and their potential risk of a foodborne illness.
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