Follow-up inspection to RPT#: JMAA-B9734U. The following observations were made:
- Binder has been prepared with the following materials to show to the Environmental Health Officer:
Most recent pest control report from February 11, 2019 reveals no incidence of rodent activity indoors. Recommendations provided in the report include closing doors when not in use and maintaining a good standard of cleaning and sanitation.
Beverage cooler has been serviced, invoice provided. Cooler is now at 3C
Manager on-site has provided FoodSafe 1 certificate for review. FoodSafe 1 certificate for manager expires on April 24, 2019
Second manager on-site has signed up for FoodSafe 1 course on March 21, 2019 (Invoice 622268 from Fraser Health)
Dishwasher logs were provided to the EHO for review. Rinse temperature was consistently at 185F. Ensure that you regularly maintain dishwasher logs and check that the gauge reaches 180F or above BEFORE using the dishwasher
EHO verified that dishwasher was able to reach 74C at the plate (final rinse cycle)
- Area around meat slicer is now in improved sanitary condition, including flooring and area underneath the cook line
- Fried chicken inside glass-door cooler was at 4C internally at time of inspection. It was communicated to all staff members that chicken should NOT be reheated twice
- Sanitizing pails x 2 in kitchen contained 200 ppm quaternary ammonium compound (QUATS). Staff aware that bleach and QUATS should not be mixed together - good
Keep up the sanitation level and ensure that you routinely maintain temperature logs for all coolers and the dishwasher, as well as the QUATS dispenser.
No other concerns at this time. Thank you for your continued co-operation.
Recommendations:
- To keep food hot, obtain several more hot-holding devices (e.g. rice warmers). Although there is high turnover for rice and noodles, it is a requirement to keep all foods at 60C or hotter to prevent any growth of bacteria
The following still needs to be provided:
- Owner is to email the health inspector proof of registration in a FoodSafe 1 course by Feb 25, 2019, and the temporary certificate upon successful completino of the course. |