Routine health inspection.
Coolers at 4 degrees C or less.*
Freezers at -12 to -17 degrees C.
Hot holding internal temperatures at 60 degrees C or more. Time tracking system also in use (maximum one hour).
Condiments and cheese curds are time tracked and within noted discard times.
Food is protected from potential contamination. Raw animal products not stored above ready-to-eat items. Portioned items are covered, labeled, and dated.
Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels.
Other sinks supplied with hot and cold running water.
Quaternary ammonium compounds (quats) sanitizer is available at 200 ppm in designated sanitizer buckets and from dispenser. Wiping cloths stored in sanitizer.
High temperature dishwasher measured 76 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface).
Equipment and utensils stored in sanitary condition.
No signs of pest activity observed at time of inspection. Premises is serviced by a pest control technician on a bi-weekly basis, as stated by management. Last pest control report reviewed.
FOODSAFE requirements met at time of inspection. Certificate for manager on site is valid to January 27, 2026.
Temperature and sanitation logs maintained and up-to-date.
*Front under counter cooler measured 7 degrees C at start of inspection and dropped to 5 degrees C at end of inspection. Temperature logs from this morning note cooler temperature at 37.9 degrees F (3.3 degrees C). It was stated cooler was re-stocked recently. Monitor and ensure temperature returns to 4 degrees C or less. |