Permit to operate was posted.
Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed washing their hands properly during the inspection.
Walk-in-cooler, prep. coolers, and under-the-counter cooler were at or below 4 degrees C.
Upright freezer was at or below -18 degrees C (measured at -21 degrees C).
Refrigeration units were equipped with thermometers.
Food storage areas appeared clean and organized.
Hot-held food (e.g. rice in two hot-holding units, quinoa, beans, and broth) were at or above 60 degrees C.
A probe thermometer was available on-site.
Temperature records for refrigeration and hot-held food were being maintained on a regular basis.
3-compartment sink was supplied with hot and cold running water and three sink plugs.
Prep. sink was operational.
200 ppm QUATS sanitizer was available in two sanitizer pails. Chemical QAC test strips were available on-site.
Ice machine was in a clean condition.
In use utensils are cleaned and sanitized every two hours as per Person in Charge.
In-use utensils were observed being kept in ice water between use.
No signs of recent pest activity were evident at the time of inspection.
Person in charge on shift has renewed their FOODSAFE Level 1 course training (expiration date: September 1, 2027).
Note: Two extra cutting boards were observed stored on the floor between the shelving unit and side of the walk-in-cooler. It was discussed that these extra cutting boards can either be cleaned and sanitized and stored at least 6 inches off the floor or alternatively be removed from the premises if they are not required for future business use. Person in charge on shift informed these cutting boards are not required for business use, removed and placed them near the backdoor to discard later today.
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health. |