- General sanitation is good.
- The main handwashing stations supplied with cold/hot running water, soap, and paper towels.
- All coolers (two sandwich, walk in, beverage, undercounter) < or = to 4C.
- All freezers (walk in) < or = to -18C.
- All food items are stored in plastic insert containers with lids or wrapped in plastic wraps.
- Daily temperature logs were available at the time of the inspection and kept up to date. No concerns with temperature noted.
- All refrigeration units equipped with working thermometers.
- Hot holding unit (soup, meatballs) > or = 60C.
- Three compartment sink available for manual dishwashing. Quat sanitizer available at 200ppm concentration. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Ensure to keep the sanitizing compartment free of any dirty utensils and plates. This compartment is designated for sanitizing purpose only.
- Surface sanitizer available in designated red buckets with wiping cloths and in spray bottles at 200 ppm Quat solution in front/back of the kitchen.
- Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor.
- No signs of pest activity at the time of the inspection.
Note: FOODSAFE certificates obtained prior to July 29th, 2013 expires on July 29th, 2018. A refresher course must be taken to receive FOODSAFE recertification. |