Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Refrigeration units were at or below 4 degrees C.
Freezer temperatures were satisfactory.
Hot-held food was at or above 60 degrees C.
Time-tracking documentation was in place for condiments held at ambient temperature for 2 and 4 hours prior to discarding.
200 ppm QUATS sanitizer was available inside sanitizer pails.
Ware-washing was not occurring at the time of inspection. Supervisor was aware to wash, rinse, sanitize, and air dry preparation utensils/equipment.
No signs of recent pest activity were present at the time of inspection.
Both ventilation hoods appeared to be in a clean condition.
Permit to operate was posted in a conspicuous location.
Two staff members on shift had valid FOODSAFE Level 1 training.
Supervisor on shift had valid equivalent FOODSAFE Level 1 course training.
If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health. |