A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -20C; hot holding units above 60C; thermometers present; and temperatures monitored and recorded daily.
- High temperature dishwasher rinse cycle was 77C at the plate's surface as per max/min thermometer.
- Designated hand sinks stocked with liquid soap, paper towels, and running hot and cold water. During the inspection, staff filled all soap dispensers found at the sinks used for coffee service and hand sinks. Ensure ALL soap dispensers at sinks are kept full at all times.
- Quats sanitizer in cloth buckets was 200ppm. Staff change solution every 30-60 minutes or as needed.
- Communal stirring spoons stored in a cup of ice.
- The espresso shot cup cleaning reservoir was plugged and filled with dirty water. This is not acceptable as the espresso shot cup will be touching dirty water when rinsed. During the inspection, staff emptied and cleaned the reservoir. Ensure the equipment is not plugged and staff understand the reason for rinsing with clean water.
- General sanitation is adequate. Ensure detailed cleaning of surfaces (door handles, doors and handles of doors, cupboard shelves, etc.) are cleaned daily.
- No signs of pests.
- Foods stored in food grade containers; covered; labeled; date coded; on shelves/platforms 6" off the floor; and in groups with raw proteins on the lowest shelf below RTE foods.
- No expired foods in use. FIFO rules being followed.
- Food handlers use disposable gloves for one task and then they are removed are discarded.
- FoodSafe certified staff present.
**BE ADVISED: All FoodSafe Level 1 certificates obtained prior to 2015 or those that do NOT have an expiry date on their certificate will expire in July 2018. Go to www.foodsafe.ca to register for the online refresher course before the deadline.**
Note: The Tim Horton's Food Handler's Course is NOT recognized or equivalent to the BC FoodSafe Level 1 course. |