Permit to operate was posted in a conspicuous location.
Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler, prep. coolers, and display cooler were at or below 4 degrees C.
Upright freezer was at or below -18 degrees C.
Refrigeration units were equipped with thermometers.
Food was covered inside refrigeration units.
Food storage areas were clean and organized.
Hot-held food was at or above 60 degrees C.
A few probe thermometers were available on-site.
Temperature records were being maintained.
Cleaning and sanitizing log was in place. Timers were available on-site. It was mentioned that time tracking is done to change surface sanitizer every two hours.
3-compartment sink was supplied with hot and cold running water and three sink plugs. Detergent and 200 ppm QUATS sanitizer from the dispenser was available.
Bleach bottles were available on-site. Bleach is used to mop the floor.
200 ppm QUATS sanitizer was available in the labelled spray bottle and sanitizer pails.
Ice machine was in a clean condition.
In use utensils are cleaned and sanitized every two hours as per Person in Charge on shift.
In-use utensils were observed stored in ice water.
No signs of recent pest activity were present at the time of inspection.
Person in charge on shift had valid FOODSAFE Level 1 refresher course training (expiration date: July 27, 2023).
Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health. |