Routine inspection conducted. Facility is in very good sanitary condition overall, and is an improvement over the last routine inspection.
1. Temperatures
- Walk-in cooler at -4C
- Double-door stainless steel cooler at 4C
- Walk-in freezer (#1) and (#2) both at -18C or below
- Undercounter prep cooler underneath cook line is currently not in use until further notice. Internal temperature is at 0C but no food is inside due to instability of cooler unit
- Beverage reach-in cooler units at 4C or less
- Reach-in freezer compartments at -10C
- Chest freezer unit holding burger patties at -14C
- Hot-held products were all above 60C - good
- Temperature logs were maintained and up-to-date
- Toppings for burgers (lettuce, tomatoes) are held at room temperature for a maximum of 4 hours and then discarded. Each item is time-stamped on the wall for reference. Sauces are also time-stamped in accordance with facility's food safety plan
2. Hygiene and Sanitizing
- Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels and/or hand dryers
- Sanitizing pails (chlorinated solutions) were all at 200 ppm chlorine residual. Red = for food contact surface, green = for non food contact surface, yellow lids = for immersion of used towels prior to them being laundered
- Low-temperature dishwasher dispenses chlorine in final rinse cycle at 100 ppm chlorine residual. Dishwasher logs are verified each day by the general manager
- 3-compartment sink available for use. Quaternary ammonium compound dispenser releases 200 ppm QUATS at time of inspection
- Utensils including tomato slicers, cooler inserts and lids, knives are all in good sanitary condition inside storage room
- Ice machines in both front-of-house and back-of-house in excellent sanitary condition. Scoops are stored in holsters outside of the ice machine, holsters are well maintained
- Ventilation canopy in satisfactory sanitary condition and are typically cleaned and run through the dishwasher once a week. A more extensive cleaning is conducted quarterly
3. Storage
- Food storage practices are good. All food products stored at least 6" off the floor
- Any time-controlled product is properly labelled, no products were observed past their time-control date and time
- Raw food products stored separately from cooked and ready-to-eat products. Eggs are stored at the bottom of the cooler units
- Chemicals are stored separately from food preparation areas
4. Pest Control
- No signs of recent pest activity at time of inspection. Mechanical traps did not contain any rodents
- Last inspection by pest control company on May 21, 2019 did not find any signs of rodents. All traps were reset in the previous inspection.
5. Administrative
- A binder with FoodSafe 1 certificates for all managers was produced on-site for inspection. FoodSafe 1 certificates for shift managers were all valid and within expiry dates. Thank you
6. Improvements from previous Routine Inspection
- No loose-lying cardboard was observed in downstairs dry storage area or in walk-in coolers / freezers - good
- Sharps disposal containers are now reinforced with a strong metal shell to prevent tampering. One lock was recently cut and a call has already been made to replace the lock
- Washrooms are all in good sanitary condition
- Dishwasher logs, temperature logs, and logs for the Quaternary ammonium compound dispenser are all present and up-to-date. Excellent
7. Recommendations
- Install a fly trap downstairs in the area with the carbonated beverage syrups |