*Operator still needs to take Foodsafe Level 1 refresher course. Ensure to complete prior to August 31, 2018 if you wish to take the refresher course. Past the deadline date, the full course will have to be re-taken.
*An updated floor plan showing the dishwasher is still required. Submit copy to Ying.Tan3@fraserhealth.ca
- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels
- Dishwasher dispensed 200 ppm chlorine to dish surface, detected after rinse cycle
- Bleach sanitizer solution available at 200 ppm in bucket storing wiping cloth
- Quat sanitizer solution available at 200 ppm in spray bottle and from main dispenser
- All coolers were maintaining temperatures of 4C or colder
- All freezers were maintaining temperatures of -18C or colder
- Accurate thermometers available in refrigeration units. Temperature records well maintained.
- Food storage practices good - all food storage organized, covered, stored off the ground
- General sanitation satisfactory. *Ensure floors in hard to reach areas (under three compartment sink, in dry storage/four room) are regularly cleaned
- Equipment maintained in sanitary conditions
- No signs of pest activity noted |