A routine inspection was conducted of this food service establishment. Premise is generally well lit, well maintained and operated. The following was noted at time of inspection:
1. Temperatures
- All temperatures were complaint with health requirements
- Walk-in cooler at 3C
- Undercounter coolers along cook line at 4C or less
- Marinated meat cooler maintained at 3C
- Walk-in freezer at -18C
- Hot-holding units and hot-holding inserts were maintained at 60C or greater
- Temperature logs are entered digitally and were maintained
- Cooler units equipped with accurate thermometers
2. Hygiene and sanitizing
- Hand wash stations were unobstructed and were stocked with hot/cold running water, liquid soap, and single-use paper towels
- Employees observed hand washing at appropriate frequency
- QUATS sanitizing pails were maintained throughout facility at 200 ppm
- QUATS dispenser at 3-compartment sink dispenses 200 ppm QUATS. Test strips were available and general manager was aware of proper use (e.g. test between 18-24C, testing for a minimum of 10 seconds)
- Ventilation canopy and ice machine maintained in good sanitary condition
- Shelving for cleaned and sanitized products well maintained. Mandolin, knives, and sanitized inserts were in good sanitary condition
- Restrooms well maintained and were in good sanitary condition. Hand wash station stocked with hot/cold running water, liquid soap, and air-dryer. Employees are instructed to wash their hands upon entering the kitchen area, and were observed doing so
3. Storage Practices
- Walk-in cooler generally well organized (NOTE: Some residue noted on shelving for marinated products adjacent to the walk-in freezer door. Manager notes that it is due to be cleaned)
- Raw products stored separately from cooked and ready-to-eat products
- All products are elevated at least 6" off the floor
- Products inside walk-in cooler are appropriately dated with chicken production date, marinated/preparation date, and use-by date. No products were observed beyond their use-by date
- Chemicals are stored separately from food preparation areas and were present across from the janitorial area
4. Pest Control
- Professional pest control company conducts routine audits (NOTE: Some traps were laden with grease - please consult with your professional pest control company)
- No evidence of recent, visible pest activity noted at time of inspection
5. Administrative
- Permit was posted and up-to-date
- General manager has FoodSafe 1 equivalent (Expiry: May 2024) |