- Sandwich top cooler: 3 C
- 3-drawer sandwich top: 4 C
- 3-compound sandwich top: 3 C
- Walk-in cooler: 2 C / Walk-in beer cooler: 3 C / Walk in bar cooler: 4 C
- Stand up freezer: -18 C
- Walk-in freezer: -24 C
- Thermometers available at each cooler
- Bar coolers: 4 C, 4 C, -3 C
- Hot & cold running water available
- Liquid hand soap & paper towel present at all handwashing stations
- General sanitation is satisfactory
- QUATS sanitizer noted at 200ppm
- Dishwasher final rinse noted at 50 ppm chlorine at the dish
- Glasswasher final rinse noted at l25 ppm iodine at the glass
- Test strips available for testing concentration
- No signs of pest activity noted during inspection - pest control devices noted - pest control report not available during inspection
- Food protected from contamination - stored off the ground, covered, in pest proof containers, labelled.
*Reminder to keep all scoopers handles out of bulk dry food in bins
- General sanitation satisfactory
*Ensure bins that hold clean dishware are routinely cleaned and not allowed to accumulate food debris
Covid-19 measures:
- Tables and chairs 2 m apart while occupied. Tables in some areas appear closer then 2 m however tables are adjusted as needed depending on groups (max 6) being seated. All groups are kept at least 2 m apart or physical barrier is in place.
- Hand sanitizers available at both entrances
- Plexiglasses are used to act as physical barriers at bar and between booths.
- One way traffic observed in facility
- Floor markings present in facility
- Occupancy limit and mandatory mask sign posted at entrance
- A copy of Covid-19 Safety Plan is available on-site.
- Vaccine status check at the door
Recommended review:
-Dishwashing process flow - dirty to clean
*Dirty dishes are scraped and rinsed on the left side of dishwasher then carried to the right side to be run through the dishwasher right to left.
*Left side is then cleaned and the clean dishes removed from the tray and placed on the clean shelf
*This process should be reviewed - flow should ideally should be left to right. Scrape, spray rinse, run through dishwasher left to right, air dried then put away. Left side is closest to the entrance to the kitchen, smoother simpler process with less steps.
***No major concerns noted during inspection however review recommended. Designate "clean side" and "dirty side". |