Routine check of White Spot (Triple O's). Single service utensils only.
Food Safe level 1 (or equivalent). Copies of certificates kept on site by management.
Note: Check expiry dates. For Food Safe level 1, these can be renewed by taking the online foodsafe.ca Refresher course if taken before expiry date.
Food Safety and sanitation plan - corporate.
Coolers (walk in, drawer cooler, prep coolers ) at 40F or colder.
Hot holding unit - food temperatures above 140F.
Cooking of hamburgers - after timer, cooked hamburger was above 160F.
Chicken - food was cooked longer after visual check - 165F reached.
Temperature records are kept electronically and are up to date. Grill temperature is also checked.
Produce either pre-washed or washed in prep sink. Sink is sanitized first (as per manager).
Hand washing sinks have hot/cold water, liquid soap and paper towels.
Uniforms worn by staff.
Reviewed storage of utensils used continuously - stored on ice. Wash, rinse, sanitize, and air dry as per sanitation plan. - (Note FHA requires washing and sanitizing every 4 hours of utensils that are used continuously throughout day.)
Wiping cloths stored in 200ppm quats solution.
Triple sink - 200ppm quats sanitizer in third sink.
Pest control program in place. Monitoring traps used (licenced pest control). No obvious signs of pests.
Report to be emailed to Operator and was reviewed with Operator on site today. |