-Walk-in cooler was at 4C.
-Prep cooler was at 4C (top and bottom).
-Upright freezers were at -15C and -20C.
-Under counter freezer was at -13C.
-Hot holding cabinet was greater than 60C - use for temporary storage of take out orders.
-Thermometers present in cold holding units and temperatures checked and recorded daily.
-High temperature dishwasher had a final rinse of 73C on the dish surface (minimum 71C required for sanitizing).
-Handwash station accessible and equipped with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer dispenser was at 200ppm.
-Quats sanitizer pails were at 200ppm and are changed every two hours.
-General food storage practices good at the time of inspection. Foods stored off the floor and covered.
-General sanitation satisfactory at the time of inspection.Some additional cleaning required under the upright freezer and prep cooler door seals.
-Facility serviced by a professional pest control operator on a monthly basis. Activity noted in May 2020 report, but no activity in June 2020. Did not observe activity in tin cats at the time of inspection.
-Washroom clean and handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until April 19, 2023.
-Please contact the inspector if you have any questions or concerns.
-Operator signature not required at this time due to the COVID-19 Pandemic.
-facility is required to develop and post a COVID-19 safety plan. COVID-19 safety plan must be accessible to staff, people who may come on-site to work, and the general public. |