Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff was observed washing their hands properly and changing their single-use gloves during the inspection prior to handling food.
3-compartment sink was supplied with hot and cold running water and sink plugs.
200 ppm QUATS sanitizer was available from the dispenser of the third compartment unit and inside the labelled spray bottle.
Walk-in-cooler was at 3.9 degrees C (4 degrees C or less) and it was equipped with a digital display thermometer.
Pizza prep. cooler was at 3 degrees C (4 degrees C or less) and it was equipped with a thermometer inside it.
Walk-in-freezer was at or below -18 degrees C and it was equipped with a digital display thermometer.
Hot-held pizza was at or above 60 degrees C. Hot-holding case was equipped with a thermometer.
Food storage areas appeared clean and organized.
Ice machine interior appeared clean at the time of inspection.
In-use utensils (tongs, knives etc.) are washed, rinsed, sanitized, and air dried every 2 hours between use as per staff.
Vegetable slicer had a small amount of food residue present on it; slicer was last used 15 minutes ago according to staff. It was reviewed that the slicer should be cleaned and sanitized in accordance with manufacturer's directions at least every 4 hours between use, when subject to potential contamination, and after final use each day.
No signs of recent pest activity were present at the time of inspection.
Permit to operate was posted.
If you have any questions, please contact the district Environmental Health Officer of Fraser Health. |