Routine inspection conducted:
- Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water.
- Coolers operating at/below 4'C; Freezers operating at -18'C.
- Thermometers available for temperature monitoring.
- High temperature dishwasher achieved 72.4'C at the plate level after final rinse.
- 200ppm chlorine solution available in spray bottles.
NOTE: Have the bottles labelled as 'sanitizer' or 'bleach'.
- Ice machine satisfactory. Scoop stored inside the machine.
NOTE: Ensure to avoid handle coming in direct contact with ice as discussed at the time of the inspection.
- No evidence of pest activity observed.
- Washroom handsinks satisfactory.
General sanitation level of the facility satisfactory except mentioned above.
Ensure to provide a label containing the following information for any food prepared, individually packaged and sold on site (i.e. Potato salad, Olives, Saffron rice with chicken, Potato mixed with other vegetables, Vegetable pickles, Sour garlics, Eggplant yogurt dip, Spinach yogurt dip, Hummus etc.):
- Common name and Ingredients for each
Please contact the health inspector for any questions or concerns. |