=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=FOH sandwich cooler (3C), sliding door cooler (1C), upright cooler (4C), upright double door cooler (4C) and undercounter cooler (1C) measured < 4 degrees C
=Kitchen chest freezer (-18C) and storage chest freezer (-20C) measured < -18 degrees C
=High temperature dishwasher had a final rinse temperature of 73.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Bleach sanitizer solution at 100 ppm chlorine in spray bottles. discussed how to make 100 ppm chlorine sanitizer solution (mix 1 tsp bleach with 1 litre of water)
=Dedicated prep sink available for food preparation.
=No major evidence of pest activity at the time of inspection, however some old droppings noted behind chest freezer in the kitchen. Move chest freezer away from the wall and clean and sanitize behind it.
=Ice machine was maintained in a sanitary manner
=Operator's FOODSAFE level 1 certification verified and within expiry date
=Permit posted in a conspicuous location |