Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler, both prep.coolers, and beverage coolers were at 4 degrees C or less.
Both chest freezers were at -18 degrees C or less.
Hot-held food (e.g. rice, beans, and meat slices in three hot-held inserts) were at least 60 degrees C internal temperature.
Shaved meat from the cones was observed undergoing a secondary cook step on the stove-top.
Manager informed that leftover cones are sliced and the meat slices undergo a secondary cook step, are cooled, and then placed into a freezer overnight. He informed they are reheated the next day and hot-held prior to service.
Raw meat was stored separately from ready-to-eat food inside the walk-in-cooler.
100 ppm chlorine sanitizer was available inside both labelled spray bottles.
2-compartment sink was supplied with hot and cold running water. Two sink plugs were available.
No signs of recent pest activity were evident at the time of inspection. Storage cabinets appeared clean.
Dry goods were stored inside covered containers.
Lights were encased in shatter-resistant covers above the cook line area.
Knives appeared clean on the magnetic knife strip.
Manager held valid FOODSAFE Level 1 refresher course training (expiration date: July 10, 2028).
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |