Routine inspection conducted.
Hygiene and Sanitizing
Hand washing station (s) equipped with hot and cold running water, liquid soap and paper towels
General sanitation is adequate
QUATS sanitizer noted at 200ppm as per test strips. Test strips available on site
High temperature dishwasher final rinse cycle noted at 78C
2 compartment sinks used for manual dishwashing.
Washroom facility in a sanitary condition
In-use utensils stored in a sanitary manner
Clean-in-place equipment cleaned and sanitized in adequate frequency
Adequate handwashing noted
Staff demonstrates good hygiene
Temperature (Maximum 4°C for coolers and -18°C for freezers, minimum 60°C for hot holding)
Temperature of coolers including walk in cooler, cream dispenser, etc. noted at 4°C and below
Temperature of freezers including walk in freezer noted at -18°C and below
Temperature of hot holding (e.g., patties, fries, gravy, etc.) noted at 60°C and above
Temperature log available and up-to-date
Accurate thermometers available in every refrigeration units and hot holding units
Pest
Pest control in place; serviced every month. The latest report reviewed on site. No problems indicated by the pest control company.
No evidence of recent pest activity at the time of inspection.
Storage
Delivery docking station in satisfactory status; no clutter noted
Dry storage is adequate. All goods maintained off the floor >15cm.
Chemical stored in a separate area away from food.
Administrative
Health permit posted in a conspicuous location and up-to-date
Staff with FoodSafe Level 1 on site.
*Please contact your district Environmental Health Officer if you have any questions. |