Routine inspection conducted of food service establishment. Premise is generally maintained and operated in good sanitary condition. Renovations have been conducted in the front-of-house drive-thru area and around the dining area and were consistent with the floor plans. The following was noted at time of inspection:
1. Temperatures
- Temperatures were compliant with health requirements
- Small walk-in cooler at 3C
- Undercounter cooler unit at cook line at 4C
- Milk and cream dispensers at 4C
- Soft serve ice cream dispenser at 4C
- Hot-holding trays were at 60C or greater
- Hot-held gravy at 60C
- Walk-in freezer at -18C
- Freezer units for beef patties, fries, chicken were maintained at -18C or below
- Temperature logs were well maintained and up-to-date
- Time-holding stickers were present on toppings stored at room temperature. Toppings such as bacon are time-controlled for 4 hours, other toppings such as sliced tomatoes are stored for 2 hours. Prepared-by and use-by dates were present on the time-holding stickers
2. Hygiene and Sanitizing
- Hand wash stations throughout facility stocked with hot/cold running water, liquid soap, and single-use paper towels and equipped with splash guards as needed
- QUATS sanitizer dispenser releases QUATS at 200 ppm. Spray bottles tested at 200 ppm QUATS. Test strips available
- Bar towels / bleach sanitizing pails contained 200 ppm chlorine residual. Test strips available
- Peroxide multi-surface cleaner used for non-food contact surfaces
- Sanitizer concentration checklist was filled out as part of facility's routine checks in the morning
- Low-temperature dishwasher sanitizes at a final rinse cycle of 100 ppm chlorine residual (Minimum: 50 ppm)
- Ventilation canopy in good sanitary condition. Canopy is professionally cleaned quaterly, and ventilation slats are removed weekly to be cleaned and sanitized
- Employee restrooms and staff restrooms well maintained, sinks stocked hot/cold running water, liquid soap, and single-use paper towels
3. Storage Practices
- Food products are appropriately stored at least 6" off the floor and covered when not in use
- Chemicals stored separately from food products
- Products stored via first-in-first-out (FIFO) principle
4. Pest Control
- No evidence of recent, visible pest activity noted at time of inspection
- Professional pest control company conducts monthly audits
- Receiving doors are shut when not in use
5. Administrative
- Operating permit posted and up-to-date
- Employee on-site has FoodSafe 1 certification (Expiry: 2024)
6. Pending
- Walk-in cooler described on floor plans is still under construction. Please advise Environmental Health Officer when the walk-in cooler construction has been completed |