Routine Inspection Conducted
- All handwashing stations equipped with hot/cold running water, liquid hand soap and paper towels
- All coolers and 4C or below
- All freezers at -18C or below
- Temperature records available and maintained daily
- One stand up cooler and one prep cooler not in use, no food stored inside
- QUATS sanitizer buckets at 200ppm, test strips available
- High temperature dishwasher reached 75.6C at plate level, 86C at the gauge
- 3 compartment sink available for manual dishwashing
- Food stored 15cm / 6in off ground, covered, and time/day stamped
- All staff wearing clean uniforms and hair nets
- No pest activity observed during inspection, monthly visits from pest control
- Pest control reports available for review
NOTE: Ensure all recommendations provided by pest control is addressed
- All staff on site has FOODSAFE LEVEL 1 training / certificates
- Health Permit posted in front entry way, new decal sticker posted
- General sanitation of facility is satisfactory
NOTE: Facility is currently take out only, no dine in. Buffet service has not been resumed. No hot holding of food observed. |