Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler, under-counter drawers, front prep. cooler, and beverage cooler were at or below 4 degrees C.
Walk-in-freezer was at -17.4 degrees C.
Hot-held food was at or above 60 degrees C.
Staff informed that gyros undergo a secondary cook step on the grill-top after the cone is sliced. The gyros are then cooled and subsequently reheated and served to each order.
Cooled slices of gyros were at or below 4 degrees C internal temperature in the walk-in-cooler.
Food storage areas appeared clean and organized.
Ventilation hood, ice machine, and vegetable choppers were in a clean condition at the time of inspection.
200 ppm QUATS sanitizer was available in the sanitizer pails.
3-compartment sink was supplied with hot and cold running water.
Preparation utensils are manually washed, rinsed, sanitized, and air dried.
Dry goods were covered and stored off the floor in the separate stock room area.
No signs of recent pest activity were evident at the time of inspection.
Staff member with valid FOODSAFE level 1 equivalent course training (Canadian institute of Food Safety: Food Handler Certificate, expiration date: January 5, 2027) was present on shift.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer. |