A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers -18C or colder; hot holding units above 60C; thermometers present and temps recorded daily.
- High temperature dishwasher had a rinse cycle temp of 72.9C at the plate's surface, as per max/min thermometer.
- Quats sanitizer in cloth buckets and 3-comp dishwashing sink was 200ppm. Sanitizer solution in cloth buckets changed every 2 hours.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Foods stored in food grade containers; labeled; covered; date coded; stored in groups; and stored 6" off the floor on shelves, racks and platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. No signs of pests.
- FoodSafe certified staff present.
- Surfaces and equipment are in good working order.
- COVID-19 measures in place: staff wear masks while working; customers wear masks until seated; sanitizing of seating areas done and cards placed on tables to indicate this; barriers installed at POS; and hand sanitizer available to staff and customers throughout the premises.
- Vaccine passport does not need to be checked as premises meets def'n of "fast food", and no table service.
- All in order.
- Discussed inspection results with the supervisor, no signature obtained due to the pandemic. |