Handsink is equipped with liquid soap, paper towels, hot/cold running water
All temperatures satisfactory:
Sandwich/wraps cooler at 3.8 deg C (top) and 1.2 deg C ( bottom)
--> all inserts are time tracked directly on the container, old food is not mixed with new food (First in First out rule)
Large 4 door cooler in the back: 2.3 deg C
Walk in freezer: -19 deg C
Hot held soups at 62-68 deg C, time tracked as well
Hot held meat items (above sandwich prep cooler) at >60 deg C
3 compartment sink with Quat sanitizer at 200 ppm Quats
(Veggie wash is done in the same 3 compartment sink, veggie wash is always done at approx 4pm according to manager. There are to be no dishes in the 3 compartment sink prior to veggie wash, and each compartment must be thoroughly washed and sanitized before any veggies are placed inside)
Quat sanitizer in rag buckets at 200 ppm Quats
**Discussed with manager on site that the concentration should be monitored every 4 hours (or sooner if any of the buckets are visibly soiled). Test strips are available on site, ensure that staff are using them to verify that concentration is 200 ppm QUATS
General sanitation satisfactory
No signs of pests at time of inspection
Manager on site is FoodSafe certified
**Ensure to keep copies of FoodSafe level 1 certificates of staff on site for verification.
Note: Any FoodSafe certificates issued before July 29/2013 will be expiring this year on July 29/2018. Any expired certificates can be renewed by either retaking the Level 1 FoodSafe course or by going to the FoodSafe website and taking the online refresher.
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