Handsink near the pizza prep. area and handsink in the washroom were supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler was at 1.9 degrees C (at or below 4 degrees C).
Pizza cooler was at 4.0 degrees C at the time of inspection (at or below 4 degrees C).
Drinks cooler was at or below 4 degrees C and is for pop only.
Chest freezer and one door freezer were at or below -18 degrees C.
No hot holding is conducted on-site.
100 ppm chlorine sanitizer was available in the spray bottle.
No signs of recent pest activity were observed at the time of inspection.
It was discussed that all in-use utensils (tongs, knives, cutters etc.) must be washed, rinsed, sanitized, and air dried at least every 4 hours between use, between raw and ready to eat products, and if contaminated (e.g. dropped to the floor etc.).
Reminder: FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018; Ensure the Operator and at least staff member on shift in their absence maintains valid FOODSAFE Level 1/equivalent course training. Refer to www.FOODSAFE.ca for information. |