Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler (measured at 2 degrees C), under-the-counter cooler, and upright cooler were at 4 degrees C or less.
Bar cooler temperature was satisfactory.
Upright freezer and chest freezer temperature was satisfactory.
Hot-held food was at least 60 degrees C internal temperature.
Previously cooked food (chicken pieces) were cooled in shallow trays inside the walk-in-cooler, and measured at 4 degrees C or less internal temperature.
Raw meat was stored on lower shelving units separately from ready-to-eat food inside the walk-in-cooler.
Food was covered in the walk-in-cooler.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
Dishwasher log was in place.
Glasswasher final rinse chlorine sanitizer residual measured at least 50 ppm (measured at 100 ppm) at the plate level.
100 ppm chlorine sanitizer was available.
2-compartment sink was supplied with hot and cold running water and it was equipped with two sink plugs, one of which was in use at the time of inspection.
No signs of recent pest activity were evident in the kitchen and bar at the time of inspection.
Storage cabinets and containers containing preparation utensils appeared in a clean condition.
Ventilation hood panels appeared to be in a clean condition. Light covers were encased in shatterproof covers.
Kitchen Manager on shift held valid FOODSAFE Level 1 course training (expiration date: July 29, 2026).
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |