Comments
Routine inspection of the food premises conducted.
The facility is in excellent sanitary condition.
Temperatures
Main walk-in cooler: 2C
Walk-in freezer: -20C
Cookline drawer coolers #1: 1C top: 4C
Cookline drawer coolers #2: 1C top: 3C
Bar walk-in cooler: 1C (also holding onions, fruits, pickles)
Bar coolers: <4C
Reach in freezer: -18C
Hot holding (sauce): 78C
Hot holding (rice): 65C
All cooling units have accurate thermometers.
Sanitation
All handsinks are adequately equipped with hot/cold running water, liquid soap, and paper towels.
Low-temperature dishwasher achieved 50ppm chlorine residual at the dish surface after the final rinse cycle.
Glasswasher achieved 50ppm chlorine residual at the glass surface after the final rinse cycle.
Sanitizer spray bottles and pails (6) had 200ppm QUATS.
the dispenser dispensed 200ppm QUATS
Vegetable cutters in good sanitary condition.
Deli slicer clean
Stff washrooms in good sanitary condition.
Overall sanitation very good - handles, cooler seals, floors, walls, hard-to-reach areas in good sanitary condition.
Ventilation hood clean and serviced regularly.
Storage
Chemical storage separated from food and food preparation areas. Janitorial equipment also separated.
Pest proof containers in use. Scoops stored on stands - in good sanitary condition.
First-in-first-out principle in effect. All items are dated in coolers.
All items are covered with lids or plastic wrap inside coolers.
Scoops and utensils stored in ice-water - replaced every 2 hours.
Food stored at least 6: off the floor.
Stainless steel racks in use.
Randomly selected food items were well within their best before dates.
Practices/Personnel
Proper cooling techniques were noted. Potato fries and chicken was noted to be cooling in trays in walk-in cooler (<4C).
Temperatures are checked for burger patties using a probe thermometer. Logs up to date.
Staff practices good personal hygiene.
Handwashing was observed at multiple occasions.
Staff area is separated from kitchen area.
Hair restraints in use.
Pest control
No signs of pest activity were noted.
Facility is maintained by a professional pest control company.
Administration
FoodSafe level 1 staff is present on site. Valid until May 5, 2024.
Temperature and sanitation logs up to date.
Permit is posted.
Structural
Lights have shatterproof coverings.
Garbage disposal is well managed and outside the facility.
Food contact surfaces are made of impervious, easy-to-clean materials.
COVID Safety
Hand sanitizers are available.
Serving staff is required to wear masks.
Customers are seated at least 2m apart by the staff.
Plan is available on site. Occupancy is posted. |