Note: Deep clean of premise will need to be done in the near future (dusting ceiling tiles, clean at wall/floor joins, between/under equipment, etc). Chef on site stated that a deep clean is already scheduled for the next few weeks.
Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Cooling reviewed, ice bath used **please ensure that if product is being kept and cooled completely in the 25L pails, that it is cold (ideally 4C or less) before being put into the cooler**
√ Food up off floor ≥6”, ready to eat foods stored above raw foods
√ Hand wash stations fully stocked
√ Quats sanitizer available at 200ppm
√ High temperature dishwasher sanitizing at ≥71°C
√ General sanitation and maintenance is good
√ No signs of pest infestation noted
√ Thermometers present
√ Staff with FoodSafe present
√ No concerns noted with staff hygiene or food handling
Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or https://foodsafe.ca/ |