Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed washing their hands properly.
Refrigeration units were at 4 degrees C (40 degrees F) or less:
-Upright cooler: 3.3 degrees C.
-Prep. cooler: 2.6 degrees C lower component, 3.2 degrees C top component.
-Beverage cooler: 0.1 degrees C.
Upright freezer in the stock room was -18 degrees C (0 degrees F) or less.
Hot-held food was at or above 60 degrees C (140 degrees F). Food is hot-held at least 160 degrees F based on the temperature log and according to the Manager.
Temperature record log (for cold-holding, cooking, and hot-holding temperatures) was being maintained.
Ice machine and ventilation hood panels were in a clean condition.
3-compartment sink was supplied with hot and cold running water. Two sink plugs were available.
200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available from the dispenser at the 3-compartment sink.
200 ppm QUATS sanitizer was available in the sanitizer pails.
No signs of pest activity were evident at the time of inspection.
Manager on shift held valid FOODSAFE level 1 refresher course training (expiration date: September 27, 2023). Ensure to renew your FOODSAFE Level 1 or equivalent course training prior to the expiration date. Refer to www.FOODSAFE.ca for information on the FOODSAFE Level 1 refresher course.
Permit to operate was posted in a conspicuous location.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |