Comments:
- Handsinks equipped with hot and cold water, liquid soap and paper towels. New handsink installed by drive-thru window that was properly stocked during inspection.
-Staff wash hands properly and at adequate frequency.
- Walk-in cooler temperature at 1 c (required: at or below 4 C)
- Walk-in freezer at -19 C (required: at or below -18 C)
- Milk and cream dispenser hopper at 0.8 C
- Undercounter milk cooler at 4 C
- Chest freezer with burger patties and chicken strips at -15 C. Meats observed frozen solid
- Condiments time tracked with discard time logged
- High temperature dishwasher measured 72.7 C after final rinse (required: at or above 71 C at plate level)
- Two sanitizer buckets with food contact surface QUATS achieved 200 to 400 ppm with test strips. One spray bottle achieved 200 ppm QUATS with test strip. Solution replaced every 2 hours in buckets
- Dispenser of QUATS at 2-compartment sink achieved 200 to 400 ppm (required: 200 to 400 ppm as per manufacturer directions)
- Hot held gravy at 67 C (required: at or above 60 C)
- Hot held hash browns at 75 C
- Hot held chicken (strips/patties) at 66 C and above
- Hot held burgers at 65 C
- Hot held eggs at 71 C
- Temperature logs maintained twice daily (Am/Pm)
- Slicers observed clean and stored in a sanitary manner
- Cooking utensils and equipment washed and sanitized in 2-compartment sink. Items are soaked completely for at least 1 minute in sanitizer.
- Mugs and plates and fry baskets washed and sanitized in high temperature dishwasher
- Two-compartment sink equipped with sink stoppers and hot and cold water
- Dishes, utensils and equipment observed stored in sanitary manner once cleaned and sanitized
- Food stored covered and off the ground at least 6 inches in dry and cooler / freezers
- Raw Shell eggs and bacon stored below and separately from ready-to-eat foods
- Coolers and freezers equipped with accurate thermometers
- Hood vents and ceiling files satisfactory clean
- Mop bucket area clean and organized, no standing water in buckets
- Chemicals are stored away from food
- Staff hygiene is clean, wear hair nets
- FOODSAFE level 1 trained staff onsite (expiry: 10 May, 2027)
- Health permit posted in conspicuous location
- No signs of pest activity during inspection
- Pest control company contracted. Monthly report showed no pest activity. Gap in back door sweep noted on the pest report.
|