Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
No signs of pest activity observed.
3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine)
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
3 door upright cooler 3 C, sushi prep cooler 2 C, curry warmer 62 C
rice warmer 61 C, grill prep cooler 3 C, front prep cooler 3 C
beverage cooler 7 C (no PHF), sauce hot holding on grill 75 C, 74 C
storage room: upright cooler 0 C, chest freezer -13 C
COVID-19 Control Measures
- staff wear facial masks
- protective barriers installed at front service counter
- hand sanitizer available for customer use
- COVID-19 Safety Plan available for review - handwashing, staff wellness, and high touch surface disinfection protocols included
Note: Sani-stuff disinfectant requires 10 minute contact time for disinfection process, alternate product can be used that does not require 10 minute contact time
bleach 20 ml / 1 litre 1000 ppm chlorine can be used or,
COVID-19 Approved Disinfectants Health Canada Directory
https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/list.html
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