=BOH, FOH, and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C), pizza prep cooler (2C), salad prep cooler (2C), pasta prep cooler (2C), and bar cooler (2C) measured < 4 degrees C
=Upright freezer (-8C), undercounter freezer (-18C) and bar use freezer (-8C)
=High temperature dishwasher had a final rinse temperature of 76.0C at the dish surface (minimum 71 C required for proper sanitizing)
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Sanitizer solution approximately 200 ppm QUATS available in spray bottles
=Dedicated prep sinks available for food preparation
=General sanitation was satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Staff hygiene satisfactory at the time of inspection; FOODSAFE level 1 certified staff on site
=Post Fraser Health issued operating permit in a conspicuous location. If unable to locate permit order a new copy from FHA at 604-918-7677
=Some cleaning required in utensil and equipment containers in the kitchen |