- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels
- Quat-based food-contact surface sanitizer measured at 200 ppm in labelled spray bottles and from dispenser
- Low-temperature chemical dishwasher sanitizing with 100 ppm chlorine, detected at the dish surface after final rinse
- Bar glasswasher sanitizing with 12.5 ppm iodine
- Walk-in cooler and all prep and bar coolers were maintaining temperatures at 4C or colder.
- Freezers were maintaining temperatures at -18C or colder.
- No hot-holding was being done at time of inspection.
- Temperature logs well maintained and up to date
- Good food storage practices noted. All food stored off the floor, properly covered and labelled, with good separation between raw and ready-to-eat food items.
- All equipment (ventilation canopy, dishwasher and glasswasher, deli slicer, dough machine, ice machine, coolers, dry ingredient bins, etc.) maintained in excellent sanitary conditions
- General sanitation also satisfactory at time of inspection
- No signs of pest activity noted at time of inspection.
Note: Prior to making any changes to kitchen equipment and layout, ensure to submit updated floor plans (and updated food safety plans where necessary) for health inspector to review. |