Routine check of restaurant kitchen and bar (Pat Quinn's).
Coolers (line coolers, drawer coolers, main walk in cooler, bar cooler used to store dairy, etc.) are at 4 C/40F with the exception of one bar cooler. Temperature records are being kept daily.
The under-counter cooler in the bar area across from the bar hand sink used for beer and wine - air temperature is at 10C. Do not use this cooler to store egg white (egg white discarded).
Ice is used to supplement temperature control for some food in cooking area (ie seafood on ice in seafood cooler) - good.
Garlic in oil is refrigerated.
Hot holding soups, rice, potato, and au jus - above 140F/ 60C - good. Hot foods are reheated on stove (to 165F) before placing in hot holding equipment.
Sous vide - temperature records are being kept. Sous vide food cooked to 165F/ 74 C and cooled rapidly on ice and in cooler. Review provincial guidelines.
Thawing food in cooler. Cooling of hot foods using ice and in walk in. Freezers - good.
Food is date labelled. Food allergies - discussed food ingredients.
Shellfish tags are kept for at least 90 days. No raw oysters on restaurant menu.
No raw salmon on menu. Pasteurized egg available for menu items with raw eggs if needed.
Produce is washed in clean prep sink and clean salad spinner.
Dry food storage - food is up off of floor.
Executive Chef has updated Food Safe level 1 certificate (renewed prior to expiry) - 2027
Chef states all staff have Food Safe training.
Food Safety Plan - Temperature records are being kept.
Verify accuracy of thermometer for the large 2 door dessert cooler (near produce prep sink) - if broken, provide accurate thermometer. Note temperature of this cooler is ok.
Hand washing sinks (2 in bar and 3+ in main kitchen) have hot/cold water, liquid soap, and paper towels in dispensers. Most are knee operated (touchless) - good.
Non-latex disposable gloves also available.
Quats sanitizer available in sani bucket (for wiping cloths and knives) - 200ppm detected. Knives are dried prior to use.
Other utensils used on cooking line are stored on ice. All utensils used continuously are washed and sanitized or replaced every 2 hours (as per chef).
Use all chemicals as per the label. Check label for for chemicals are accurate - see above.
Bar glassware washer - using 100ppm chlorine sanitizer.
Commercial dishwasher in main kitchen has a 150F wash water temperature and a 180F+ final hot water sanitizing rinse temperature (160F measured inside of the machine) - good.
Sanitation plan - records are kept for main dishwasher temperature. Keep records for quats sanitizer concentration (not checked today).
Equipment (meat slicer, ice machine, refrigerators, etc.) are being kept clean. Schedule for equipment maintenance is being followed.
Premises is very clean with the exception of some food on floor behind cooking equipment.
Pest control monitoring is in place. No obvious signs of pests. Licensed pest control contract in place.
Inspection carried out with Executive Chef. Signature not required. Copy of report to be emailed to operator. |