L'AUBERGE
975 IMPERIAL GOLF COURSE BLVD, UNIT 116
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 6/26/2024
Inspection #: Visit ID: 8608773
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen.
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink next to dishmachine.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw ground frozen meat stored over package raw fish.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 45F cold hold less than 4 hours. Operator turned down reach in cooler. **Corrective Action Taken**
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved process waiver from the Division of Hotels and Restaurants. Observed establishment submitted HACCP Plan/Process Waiver for use of 10k bags with fish. HACCP Plan/ Process Waiver has been received and is in the process of being approved. Time extend for next unannounced inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front service hand wash sink.
Inspection Date: 4/11/2024
Inspection #: Visit ID: 8608676
- N/A:No Violations Were Observed
Inspection Date: 2/8/2024
Inspection #: Visit ID: 8346615
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/1/2023. Admin Complaint
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed reduced oxygen packaged fish in 10K bags. Operator does not have variance or HACCP plan. Provided operator with HACCP and variance information. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to dish machine. Operator provided soap. Corrected On-Site