Routine inspection conducted. Facility is generally in good sanitary condition, and shares kitchen area with Catering Visions. The following observations were made:
1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders)
- Walk-in cooler, undercounter prep cooler and cooling wells, stand-up cooler in corner all at 4C or less
- Hot-holders for soup at 64C
- Walk-in freezer at -18C
- Note: Potato salad was cooling at time of inspection at 9C inside walk-in cooler. Potato salad was prepared approximately 2 hours ago. Ensure that it reaches back down to 4C or below within 4 hours (Cooling curve: 60C to 20C within 2 hours; 20C to 4C within 4 hours)
2. Hygiene and Sanitizing
- Handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Quaternary ammonium compound (quats) sanitizer present in spray bottles at 200 ppm
- Sanitizing pail reserved for use at the back contains 200 ppm chlorine residual
- Utensils, ladles, chafing dishes, knives, and cutting boards generally maintained in good sanitary condition
- High-temperature dishwasher sanitizes at 75.1C at the plate - final rinse cycle (Min: 71C)
3. Storage
- All food items are covered with food-grade seran wrap or inside tight-fitting lids
- Storage area is kept in sanitary condition
- Janitorial area and chemical storage is separate from food processing areas
4. Administrative
- Operator has FoodSafe 1, certified in 2001. (Note: All FoodSafe 1 certificates issued before July 29, 2013 will expire on July 29, 2018. FoodSafe 1 must be renewed by July 29, 2018. Go to www.foodsafe.ca to take the Level 1 Refresher Course, available online)
- Permit posted
5. Pest Control
- No signs of recent pest activity at time of inspection |