Routine inspection conducted. The following observations were made:
1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders)
- Undercounter coolers, prep coolers, stand-up cooler, display cooler, domestic fridge in back storage area all achieve 4C or below
- Back room chest freezer and upper freezer compartment of domestic fridge at -18C or below
- All hot-held chafing dishes hot-hold at 60C or greater (range: 62-70C), front display hot-holder above 60C
2. Hygiene and Sanitizing
- Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Cleaned utensils, ladles, knives, cutting boards maintained in good sanitary condition
- High-temperature dishwasher has final rinse cycle of 76C at the plate (min: 71C)
3. Storage
- All food items stored at least 6" off floor
- All prepared items are dated and covered with a food-grade tight-fitting lid, inside covered stainless steel inserts, or in their original packaging inside freezer
- Raw items are separated from cooked and ready-to-eat items
4. Administrative
- Supervisor on duty has FoodSafe 1 (Expiry: July 29, 2018). Note: FoodSafe 1 must be renewed before July 29, 2018 . Go to www.foodsafe.ca for more details. You may either take an online Level 1 Refresher Course or enrol in a classroom course
- Permit posted
5. Pest Control
- No signs of recent (disease-transmitting) pest activity at time of inspection. Several silverfish observed in corner of kitchen near dish-pit due to settling food debris (see violation code 306 above)
- Professional pest control company conducts monthly inspections. Mechanical rodent traps, exterior bait station, and spring-loaded mouse traps are part of the company's integrated pest management program. Last inspection conducted by pest control company on May 29, 2018 has indicated no pest or rodent activity |