=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (1C), milk2go cooler (2C), sureshot cooler (1C), and onion ring drawer cooler (4C) measured < 4 degrees C
=Walk-in freezer (-18C), deep fry freezer (-17C), and burger patty freezer (-14C)
=Gravy hot holding (72C), large meat patty hot holding (64C), small meat patty hot holding (60C), and chicken patty hot holding (68C) measured > 60 degrees C
=High temperature dishwasher had a final rinse temperature of 75.9 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=Push slicer and spin slicer maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; manager FOODSAFE level 1 equivalent verified to be valid to October 2027.
=Permit not posted. Operator must locate permit and have it posted in a conspicuous location. If unable to locate permit contact Fraser Health Billing Dept at 604-918-7507 for a reprint ($35)
Outstanding permit fee letter delivered. Operator must pay permit fee within 10 working days. Failure to pay permit fee may result in enforcement actions
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