- Hand washing stations are equipped with hot / cold water, paper towels, & liquid soap
- Washroom is equipped with hot / cold water, paper towel, & liquid soap
Temperatures:
- All fridges are below 4C, except kitchen under-counter fridge
- Kitchen under-counter fridge was used as storage for kitchen equipment during inspection
- All freezers were below -18C during inspection
- Hot holding of chicken was above 60C
- Thermometers were present in all fridges & freezers
General Sanitation & Maintenance:
- High / hot temperature dishwasher reached 73.4C on plate surface during inspection
- 2-compartment sink, plugs, & QUATS sanitizer available for manual dishwashing
- During inspection the wall-mounted QUATS sanitizer was not in good order and the operator had a limited amount in a spray bottle. Hence, assisted operator in mixing more QUATS sanitizer solution with a concentration of 400ppm
- Food products were stored 6-inches above the ground
- Dry food products are in pest-proof containers & organized
- No signs of pests during inspection
- General facility cleanliness & sanitation was adequate
- Washroom was clean & sanitary
Administrative:
- Permit is posted conspicuously; ensure to update decal sticker
- FoodSafe Level 1, or equivalent was available during inspection
- Temperature logs were available & maintained
- Pest control in place via Abell; however records not available during inspection
* Discussed with operator adequate cooling procedures. *
* Operator has an appointment booked to fix the wall-mounted QUATS dispensers. |