Routine inspection conducted. Facility is in good sanitary condition.
Temperatures:
Coolers (preparation, upright, under counter, sandwich inserts) were maintaining 4 degrees or less.
Freezers were maintaining an ambient temperature of at least -18 degrees Celsius.
Hot holding units were holding meat patties at 65 degrees Celsius, and eggs at 71 degrees Celsius internal temperature.
Soup/chilli in hot holding containers had an internal temperature of 67 degrees Celsius (min. 60 C required).
Temperature logs are up to date.
Thermometers are available.
Sanitation:
200 ppm QUATS sanitizer is available in all preparation areas. Dispenser is dispensing 200 ppm QUATS.
Hard to reach areas, floor behind equipment, and area under sinks is in good sanitary condition.
Hand washing sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels.
Sanitation logs are up to date.
Ice-machine was in satisfactory sanitary condition.
Nozzles and espresso machine handles are in good sanitary condition.
No pest activity noted at the time of inspection. Facility is monitored by a professional pest control company.
Staff and manager have valid Food Safe level 1 equivalent certifications.
Overall food handling practices of staff were satisfactory.
Contact the inspector if you have any questions.
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