=BOH, FOH, and bar handwash stations stocked with liquid soap, paper towels, and hot/cold running water. reminded bar staff to dry hands using single use towels
=Walk-in cooler (4C), pizza prep cooler (4C), salad prep cooler (4C), pasta prep cooler (4C), and bar cooler (3C) measured < 4 degrees C
=Upright freezer (-10C), undercounter freezer (-18C) and bar use freezer (-10C)
=Mashed potatoes in oven (70C) and cream sauce on grill (78C) measured >60 degrees C
=High temperature dishwasher had a final rinse temperature of 77.0C at the dish surface (minimum 71 C required for proper sanitizing)
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface after several cycles
=Sanitizer solution approximately 200 ppm QUATS available in spray bottles
=Dedicated prep sinks available for food preparation
=General sanitation was satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Staff hygiene satisfactory at the time of inspection; FOODSAFE level 1 certified staff on site
=Fraser Health operating permit posted in a conspicuous location |