Routine inspection conducted. Facility, including client washrooms, are generally in very good sanitary condition. The following was noted:
1. Temperatures
- Stand-up coolers, prep-coolers, dairy coolers, display cooler all at 4C or below
- No hot-held items at time of inspection
- Display case holds pastries at ambient temperature. Potentially hazardous foods (sous-vide egg bites, meat sandwiches) inside this case are intended for display purposes only and are not served to the public
- Stand-up freezer at -18C
2. Hygiene and Sanitizing
- Handwash station up front, in kitchen, and in washrooms all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Sanitizing dispenser releases 200 ppm quaternary ammonium compound (quats); sanitizing pails all contained approximately 200 ppm quats at time of inspection
- Utensils and equipment generally maintained in sanitary condition. Portafilters and wands are wiped with tray containing 200 ppm sanitizer
- High-temperature dishwasher sanitizes at 72.6C (final rinse cycle at the plate). Min: 71C
- Ice machine and ice storage compartment in front service area are maintained in sanitary condition. Ice scoops are stored outside of the machine.
3. Pests
- No signs of recent pest activity at time of inspection
- Facility contracts professional pest control company to conduct monthly audits. No pest activity was noted in most recent pest inspection conducted on March 21, 2018
4. Storage
- All food items elevated 6" off floor
- All items either inside pest-proof containers or in original packaging inside coolers / freezers
- All single-service containers, trays, stirring rods are securely stored in original packaging inside cabinets
5. Administrative
- Permit posted and up-to-date
- Temperature logs present and up-to-date
- Shift supervisor has FoodSafe 1 equivalent from Restaurants Canada (National Food Safety Training Program - expiry: 2020) |