Routine inspection:
Main preparation line hand sinks provided with liquid soap and paper towels.
Processing area hand sinks provided with liquid soap and paper towels.
Staff washroom hand sinks provided with liquid soap and paper towels.
200ppm quats dispensed from chemical dispensing station. 200ppm quats available for use in containers with wiping cloths stored in solution when not in use. 200ppm quats also available for use in labeled spray bottles.
Dishwasher registers 50ppm chlorine during the final rinse cycle.
General sanitation is satisfactory.
No evidence of pests at time of inspection.
Beverage walk in cooler at 3 degrees C.
Walk in cooler at or below 4 degrees C. Attached freezer at -17 degrees C.
Preparation line coolers with inserts (2) at or below 4 degrees C. Under the counter drawer sections at or below 4 degrees C. Staff wearing masks or face shields.
Hot holding at or above 60 degrees C.
Frequently used knives/spatulas/tongs stored on ice. Ice is changed on a regular basis.
Temperature monitoring records maintained and available for review.
Servery area hand sink provided with liquid soap and paper towels.
200ppm quats available for use.
Hydrogen peroxide solution (DIN 02412314) available for disinfecting high touch areas. Note: Oasis 146 quat sanitizer is not on the Health Canada list of hard surface disinfectants and hand sanitizers (COVID-19).
Contact tracing log maintained and available for review.
Bar hand sink provided with liquid soap and paper towels provided.
Bar glass washer registers 12.5 to 25ppm iodine during rinse cycle.
Small cooler at 3 degrees C.
Seating arranged to provide 2 m physical distancing. Back to back booths equipped with plexi glass barrier.
COVID-19 Safety Plan posted on staff communication board.
For the latest ORDER for Restaurants, Coffee Shops, Cafes, Cafeterias and Licensed Premises, including Pubs, Bars, Lounges, Nightclubs, and Tasting Rooms see the Ministry Health website - ORDERS. |