-Under counter coolers were less than or equal to 4C.
-Wall cooler ranged from 1C to 4C.
-Front bank cooler was at 4C.
-Back upright cooler was at 4C.
-Back upright freezers were both -18C.
-Accurate thermometers present in cold holding units.
-Temperatures are checked and recorded daily. Review with staff proper procedures for recording temperatures regarding "Pass".
-High temperature dishwasher had a final rinse temperature of 82C on the dish surface (minimum 71C required for proper sanitizing).
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer pails were at 200ppm. Solution is changed every hour.
-Quats sanitizer dispenser was tested at 200ppm.
-General food storage practices good at the time of inspection. Foods properly stored off the floor and covered.
-General sanitation good at the time of inspection.
-Facility is serviced by a professional pest control operator monthly. Monthly reports indicated no pest issues. No signs of pests observed at the time of inspection.
-Washroom clean and well maintained.
*Health Permit is in the process of being issued. Facility changed from less than 50 seats to greater than 50 seats, requiring an updated health permit.
*FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To renew, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca).
-Please contact the inspector if you have any questions or concerns. |