Routine inspection conducted
Temperatures:
Undercounter cooler (QBD, nearest washroom): 0.3°C
Cream dispenser (nearest washroom): 3.6°C
Ice cap machine (nearest washroom, L / R): Neither in use at time of inspection
2 sliding door display cooler (CTR, prepackaged drinks): 1.2
Sandwich prep table: 0.9°C
lid opened during lunch service; products remain for less than 1 hour
Hot holding unit (sandwich prep, nearest washroom): 68 - 78.9°C
Soup well: 43.3 - 61.9°C
See above infraction
Cream dispenser (front-side): 4.3°C
Hot holding unit (sandwich prep; nearest drive-thru): 67 - 74°C
Ice cap machine (nearest drive-thru, L / R): 3.6°C / 1.7°C
Cream dispenser (drive-thru): 2.7°C
Undercounter cooler (drive-thru): 4.1°C
Undercounter cooler (egg): 7.2°C
Unit being cleaned at time of inspection. Monitor to ensure unit can maintain temperatures of 4°C or less
Back-end hot holding unit: 64 - 75°C
Walk-in freezer: -16.7°C
Walk-in cooler: 0.1°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
QUATs measured 200ppm; some pails needed replacing at time of inspection
High temperature dishwasher measured 75.4°C
3 compartment sink available
Currently used as cleaning sink for racks and produce preparation; please remember to not use simultaneously as produce sink and washing sink.
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
Staff with valid foodSAFE level 1 certificates; expiry June 27, 2024, Sept 7, 2024
Internal foodsafe course available
No pest activity observed at time of inspection
Savory pastries (Jalapeno, Herb & Garlic) observed to be stored at room temperature; shelf life is 8 hours as per approved plans.
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