Routine inspection conducted. The following observations were made:
1. Temperatures
- Walk-in cooler at 3C
- Sweets cooler at 4C
- Beverage cooler (front) at 4C
- Walk-in freezer at -7C (*NOTE: Operator states that a technician will be called to service walk-in freezer*)
- Stand-up freezer at -12 to -14 C
- Temperature logs maintained and up-to-date
Cooling:
- Goat curry, prepared approximately 1.5 hours ago, was at an internal temperature of 22C and was placed in the walk-in cooler for further cooling
- Chickpeas recently cooked (at approximately 22C) were being rapidly cooled and frozen in stand-up freezer
- It is highly recommended that you obtain an ice wand so that stews and thick liquids can be rapidly cooled
2. Hygiene and Sanitizing
- Hand wash station (front-of-house, back-of-house, restroom) stocked with hot/cold running water, liquid soap, and single-use paper towels
- 3-compartment sink set up for washing, rinsing, and sanitizing / air-drying implements. Sanitizer solution comprised of 50 ppm chlorine residual was set up in 3rd compartment at time of inspection
- Bleach spray bottle (up front) measures 200 ppm chlorine residual
- Ventilation canopy in excellent sanitary condition
3. Storage
- Products are generally stored at least 6" off the floor
- Dry storage products stored in containers with tight-fitting lids - good. Scoops were placed outside of the containers - good
- Operator states that a hook will be added next to the cook line to store the metal skewers
4. Pest Control
- No evidence of recent, visible pest activity at time of inspection
5. Administrative
- FoodSafe 1 certificate for owner expires on June 8, 2019. Reminder that the FoodSafe 1 certificate MUST be renewed before this date. You may go to www.foodsafe.ca and click on "FoodSafe 1 Refresher" or "FoodSafe 1" to renew your certificate. Certification lasts for 5 years.
- Permit posted |