=Kitchen and bar handwash station stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C), bar coolers 3C front, and prep cooler (4C) measured < 4 degrees C and walk-in freezer measured -20 degrees C
=Roast lamb (79C), rice hot holding (72C) and potato hot holding (69C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Low temperature glasswasher measured >50 ppm chlorine at the glass surface in front dining room, back room is offline
=Kitchen surface sanitizer measured 100 ppm chlorine in buckets
=Sanitizer dispenser measured 200 ppm QUATS out of the dispenser and spray bottles in the bar
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection, FOODSAFE level 1 certification for BT, kitchen manager, good to 2024
=Permit posted in a conspicuous location |