Pizza making room is in the back room area and contains dough mixing bowl, pizza oven, fumehood, and chest freezer.
Soap, paper towels, hot/cold running water available at handsink in pizza oven room (ensure that hot water is available at all times, operator had to turn a knob under the sink to get the hot water to dispense).
Two prep coolers in front service area (behind the ice cream stations) were at <4 deg C.
Freezers at -18 Deg C or less
3 compartment sink with bleach sanitizer available.
Bleach sanitizer spray must be available in kitchen at all times, spray was being kept in back room storage area. Spray at 100 ppm chlorine residual.
No signs of pests at time of inspection
All foods stored off floor
Hot held pizza and other fried items >60 deg C.
Samosas in hot held unit are from Sarpanch Sweets and Restaurant pre-cooked/made. The samosas are then re-heated in the pizza oven and then hot held in the hot holding unit. Ensure that food is reheated to minimum 74 deg C.
Note: Operator's FoodSafe was issued before 2013 and will expire this year on July 29, 2018. In order to renew, go to FoodSafe.Ca and take the online refresher course before your certificate expires.
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