Routine health inspection.
Coolers at 4 degrees C or less.
Freezers at -18 degrees C or less.
Hot held food items are maintained at 60 degrees C or more and are time tracked.
Ambient temperature food products within tracked times.
Food is protected from potential contamination. Raw animal products are stored away from, and not above, ready-to-eat food items.
Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels.
In-use utensils stored in ice water.
Bar towels stored in sanitizer at 200 ppm chlorine.
Quats sanitizer available in labeled spray bottles at 200 to 400 ppm.
Quats sanitizer available from dispenser located at three compartment sink at 200 ppm.
Three compartment sink supplied with hot and cold running water, and built-in drain stoppers.
Equipment and utensils stored in sanitary condition (including ice machines; scoops stored safely).
No signs of pest activity noted at time of inspection. Premises serviced by a pest control technician on a routine basis. Service reports available for review.
FOODSAFE requirements met at time of inspection (certificate verified, expiry: January 4, 2024).
Temperature logs maintained.
Permit posted. |