Routine check. Facility open mostly for before and after school care.
Snacks with minimal food prep served daily monday - friday.
Other foods served on occasion such as once per month (chicken stir fry, baked chicken, etc.)
Program Coordinator on site today has valid Food Safe Level 1 - good.
Food Safety Plan posted.
Domestic fridge and small bar fridge - both are keeping food at 4C / 40F or colder.
Fridges have indicating thermometers - keep temperature records.
***Recommend you replace your probe thermometer with one that is metal stemmed (recommend NSF certified thermometer).
Discussed calibration of metal stemmed dial thermometers.
Freezer - temperature ok.
For produce - wash in cleaned and sanitized sink unless produce is pre-washed and ready to eat.
Unrefrigerated food is stored in pest proof bins.
Hand washing station - hot/cold water, liquid soap, and paper towels provided at kitchen hand sink. Washroom sinks - good.
Manual warewashing - Wash, rinse, sanitize, and air dry procedures posted. Chlorine sanitizer is used. Reviewed concentration (2mL domestic bleach in 1 liter provides 100-200ppm chlorine sanitizer).
Sanitizer - 200+ppm chlorine used in spray bottle. Use test strip to verify 100-200ppm (maximum) is used (1mL in 500mL made fresh daily is ok as per poster). Corrected to 200ppm chlorine.
Cleaning - follow a written routine cleaning schedule.
Pest control program is in place. No obvious signs of pests. Licensed pest control contract for building.
***Door sweeps have been installed under both doors but gaps still noted and bristles may not prevent entry of pests.
***SEAL gaps under both doors as discussed to prevent the entry of pests.
If there are any changes /renovations proposed for this kitchen, contact Fraser Health for approval of Construction /Floor Plan. An additional sink may be required.
Signature not required. Copy of report to be emailed to the Program Coordinator. |