Routine inspection conducted:
- Coolers at 4 degrees C or less
- Freezer at -18 degrees C or less
- Food is covered, labeled or date-dotted, and stored off the floor.
- Hand washing sinks are supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff washroom hand washing sink is properly supplied.
- Three compartment sink was properly set up for manual warewashing prior to inspector arrival. Quaternary ammonium compounds (quats) sanitizer measured 200 ppm at three compartment sink and in labeled spray bottles (front, back). Quats test strips are available on site. *Note: One used wiping cloth was found near a sanitizer spray bottle--removed at time of inspection. Please ensure that wiping cloths are either used once or stored in a sanitizer solution to limit potential cross contamination. The presence of food debris on wiping cloths may reduce sanitizer effectiveness.
- Hats and aprons are worn by staff. Observed staff properly washing hands at time of inspection.
- No evidence of pest activity noted at time of inspection. Pest control reports are forwarded to head office.
- FOODSAFE requirements met at time of inspection
- Temperature monitoring records are available on site. *Note: As noted on the previous inspection report, some dates are missing. Please ensure your food safety plan is being followed for temperature monitoring and recording.
- Permit posted at front
Please contact the inspector if you have any questions or concerns. |