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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log generated by the electronic medical records system did not have a column for comments. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
06
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Site:
Potable Water-Water Microbiological Test - Bunkering
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Violation:
The onboard microbiological records for potable water bunkering in Halifax indicated a sample collection date of 24 September 2025; however, the actual bunkering date was 25 September. This was corrected in the records.
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Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the analysis report has a date that is 30 days or less from the date of potable water bunkering and includes an analysis for Escherichia coli at a minimum.
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Item No.:
06
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Site:
Potable Water-Water Microbiological Test Records
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Violation:
Sample sites for the random water tests did not indicate the sample location's equipment or device. For example, an entry for September listed the Lido Galley, but the specific equipment, such as handwashing sink, was not listed. Additionally, another entry for September listed 'Main Laundry Toilet.' Staff reported this was the handwashing sink in the laundry restroom.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month to ensure effective monitoring of the entire potable water distribution system. Conduct follow-up sampling for each positive test result. Ensure sample locations are specific.
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Item No.:
06
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Site:
Potable Water-Legionella Recreational Water Testing
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Violation:
Spa pools and whirlpool spas were not tested every three months. The current testing frequency was every six months; however, the ship could not demonstrate a history of negative legionella cases for the past 24 months while testing every three months. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
Sample all spa pools, whirlpool spas, and heated jetted tubs for Legionella at least every 3 months. If Legionella is found, conduct follow-up sampling. Collect samples at least 48 hours after the facility has been restored to normal operating conditions after remediation. Note: Ships may test for Legionella every 6 months if the following criteria are met for the 24 previous months: (1) Negative Legionella test results for the spa pools, whirlpool spas, and heated jetted tubs; (2) No legionellosis cases associated with travel on the ship (including after-cruise travel-associated cases identified by public health authorities).
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Item No.:
08
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Site:
Potable Water-Deck 4 Biodigester Room
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Violation:
The potable water connections for the biodigesters had hosebib vacuum breakers before shut-off valves. Staff replaced the current devices with continuous pressure type backflow prevention devices.
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Recommendation:
Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device.
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Item No.:
08
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Site:
Galley-Deck 6 - Port Beverage Cabinet
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Violation:
The atmospheric vent of the soda carbonator backflow prevention device was blocked by a capped tube and not able to drain.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rate
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Violation:
The actual turnover rate for the Sky Pool Aft was calculated at 4.2 hours.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filters, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours. Install flow meters to monitor flow rates. Use flow rates from flow meters to calculate turnover rates.
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Item No.:
12
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Site:
Galley-Deck 6 - Hot Service Line
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Violation:
During lunch service, waiters were handing their paper tickets to the staff plating hamburgers who handled them with their gloved hands and then proceeded to handle burger toppings with the same gloved hands. The paper tickets are handwritten notes of various sizes scribed by the waiters when taking passenger orders in the dining room. The tickets were observed in the pockets of the waiters prior to being handled to the serving staff. Tickets were also placed on plates prior to food placed on them.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
During lunch service, waiters were handing their paper tickets to the staff plating hamburgers who handled them with their gloved hands and then proceeded to handle burger toppings with the same gloved hands. The paper tickets are handwritten notes of various sizes scribed by the waiters when taking passenger orders in the dining room. The tickets were observed in the pockets of the waiters prior to being handled to the serving staff. Tickets were also placed on plates prior to food placed on them. In addition, waiters were grabbing salad plates with their thumb near ready to eat food.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food employees are effectively cleaning their hands; (2) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Bar-Deck 16 The Mix Bar
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Violation:
At 1010, the milk in the cold well was marked with a green time control dot; however, the time control plan indicated items on time control should be marked with a red dot on turnover day from 1000-1400. The area opened at 1000.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours.
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Item No.:
19
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Site:
Galley-Deck 6 - Hot Service Station
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|
Violation:
Three utensils at the hamburger station were stored in a pan submerged in water.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not TCS/PHF with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 6 - Port Ice Machine
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|
Violation:
An ice scoop was bent along the food-contact surface which made the area difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
An upright blast chiller had been out of order since August 2025.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
20
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Site:
Galley-Deck 6 - Garde Manger
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Violation:
The deli slicer push plate surface was discolored and the corners were in disrepair.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
The combination oven had been out of service since 29 July 2025.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
21
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Site:
Galley-Deck 6 - Port Aft Beverage Station
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|
Violation:
The right front leg of the juice machine was not properly sealed to the countertop. Old juice residue was under the collar to secure the leg to the table.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 World Fresh Marketplace Asian Line Starboard
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Violation:
The sealant was in disrepair between the countertop slabs which created difficult to clean seams.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 World Fresh Marketplace Asian Line Starboard
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Violation:
The grout on the corner of the countertop hot plate was in disrepair which created a rough and difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 World Fresh Marketplace International Line Portside
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Violation:
Sealant was missing in a seam on the back preparation countertop near the toaster which created a difficult to clean area.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 16 World Fresh Marketplace
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Violation:
The potwash machine had been out of service since 26 September 2025.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Pantry-Deck 16 Wakeview Bar
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|
Violation:
Two previously cleaned and sanitized glasses stored in the clean storage area were soiled with food debris. The glasses were immediately removed to be cleaned.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 - Garde Manger
|
|
Violation:
Old food residue of more than a day's accumulation was on the previously cleaned and sanitized deli slicer push plate.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 6 Casino Bar
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|
Violation:
The milk dispensing tube in the espresso machine's milk storage cabinet was soiled with black residue. The espresso machine was not in operation.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Pantry-Deck 6 Crooners Bar
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|
Violation:
A food transportation cart was stored next to the ice machine with soiled wheels touching the bulkhead.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 6 - Port Aft Beverage Station
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|
Violation:
Old juice residue was under the right front leg collar of the juice machine.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Pantry-Deck 16 Wakeview Bar
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Violation:
The backflow prevention device for the utility sink's spray hose was excessively soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 16 World Fresh Marketplace Asian Line Starboard
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Violation:
The top of the sneeze guard's horizontal surface above the food was soiled with more than a day's accumulation of dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Buffet-Deck 16 World Fresh Marketplace Asian Line Starboard
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Violation:
The seams between the countertop slabs were soiled with more than a day's accumulation of food debris where the sealant was in disrepair.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Pantry-Deck 16 The Mix Bar
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|
Violation:
The backflow prevention device in the multi-flow cabinet was excessively soiled with green and white residue.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Bar-Deck 7 Princess Live Cafe
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|
Violation:
The handwashing sink's faucet was in disrepair and water continuously dripped from the faucet's handle when the water was on.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
|
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Site:
Other-Deck 5 The Catch
|
|
Violation:
The food employee's toilet was not in operation.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
31
|
|
Site:
Pantry-Deck 7 Vista Lounge
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|
Violation:
A nonfood chemical disinfectant was stored in the cleaning locker.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and controlling insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Galley-Deck 6 - Port Aft Dishwashing
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Violation:
Water steadily dripped from the deckhead in front of the flight-type dishwash machine's wash compartment and pooled on the deck below.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Pantry-Deck 6 Crooners Bar
|
|
Violation:
The deck was soiled with more than a day's accumulation of glass and debris below the soiled food transportation cart. Additionally, the food transportation cart's soiled wheels touched the bulkhead.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 16 World Fresh Marketplace International Line Portside
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Violation:
The deck tile grout near the flat grill was in disrepair which created rough and difficult to clean surfaces. The recessed areas were soiled with more than a day's accumulation of food residue.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Bar-Deck 7 Princess Live Cafe
|
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Violation:
Water continuously dripped from the handwashing sink faucet's handle when the water was turned on.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
36
|
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Site:
Bar-Deck 7 Princess Live Cafe
|
|
Violation:
The light intensity measured less than 220 lux at the espresso machine. Staff immediately adjusted the deckhead lights.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
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Site:
Bar-Deck 7 Bellini's Bar
|
|
Violation:
The light intensity measured less than 110 lux at the handwashing station while the area was in operation. Staff immediately turned on the light next to the handwashing station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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Item No.:
36
|
|
Site:
Dining Room-Deck 16 World Fresh Marketplace
|
|
Violation:
The light intensity measured less than 220 lux at a waiter station. Staff immediately adjusted the deckhead lights.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
39
|
|
Site:
Bar-Deck 6 Casino Bar
|
|
Violation:
One small fly was flying near the entrance to the bar.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
|
Site:
Bar-Deck 7 Vista Lounge
|
|
Violation:
One small fly was in the undercounter technical compartment below the ice well.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
|
Site:
Buffet-Deck 16 World Fresh Marketplace Salad Line Portside
|
|
Violation:
One small fly was flying near the apples.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
|
Site:
Buffet-Deck 16 Swirls
|
|
Violation:
One small fly was flying near the sanitizing bucket. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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