-Handsink (foot pedal operated) was properly supplied with liquid soap, hot water, and single-use paper towels.
-Food storage was available inside a designated shelf inside the deli walk-in-cooler and walk-in-freezer of the Wal-Mart Bakery/Deli.
-Refrigeration units (walk-in-cooler, sushi prep. cooler, under-the-counter cooler, and front display cooler) were at or below 4 degrees C.
Note: Second under-the-counter cooler is used for dry storage only and it is not used to store cold potentially hazardous food. If this cooler is to be used to store cold potentially hazardous food in the future, ensure it is maintained at or below 4 degrees C.
-Walk-in-freezer was at or below -18 degrees C.
-Refrigeration units were equipped with thermometers.
-Refrigeration and food temperature records were being maintained.
-Sushi rice pH was below 4.2. pH test strips were available on-site.
-200 ppm QUATS sanitizer was available inside a spray bottle.
-3-compartment sink for manual ware-washing is shared with Wal-Mart Bakery/Deli.
-Single-serve utensils only.
-No signs of recent pest activity were evident at the time of inspection.
-Staff with valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety - Canadian Food Safety Group, Expiration date: August 24, 2027) was available on shift.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer. |