- All handsinks in kitchen, prep area, bar area and washrooms are supplied with hot and cold running water, soap and paper towel
- All coolers - walk-in cooler (upstairs and basement), upright glass cooler, prep coolers, drawer coolers, desert coolers - all are maintained at temperature less than 4C
- Walk-in freezer is measured at -14C
- Hot holding unit is maintained at greater than 60C
- Low temperature dishwasher at 49C and chlorine residual of 50 ppm in rinse water
- Bar glass washer at 12.5 ppm iodine
- Quats sanitizer available in labelled spray bottles (kitchen, bar) and from dispenser at 200 ppm
- Ice machines (2) in sanitary condition
- General sanitation satisfactory
- No evidence of pest activity at time of inspection
NOTE: Foodsafe certificate of Chef has expired in July 2018. Please take a refresher course to meet the regulatory requirement.
NOTE: Maintain temperature logs on consistent basis.
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