Observation: a)Food contact surfaces/utensils are not being sanitized properly. Observed employees washing dishes without employing a sanitation step. Further questioning revealed that the third sink of the 3 compartment sink is not being used to sanitize the dishes/utensils. b) Wiping clothes are not being stored in the sanitizer solution.
Corrective Action: Use 4 step dishwashing method ( wash, rinse, sanitize, dry) for all the dishes and food contact surfaces. The procedure to make 100 ppm bleach solution for 3 rd compartment was discussed with one of the employees available at the time of this inspection. b)Wiping clothes must be stored in the sanitizer solution.
Observation: a) Chicken and bacon being thawed at room temperature. b) Aprons for the employees are being stored in the washroom.
Corrective Action: a) Thawing must be done under the refrigeration temperatures. b) Do not store the aprons in the washroom to eliminate the risk of accidental fecal contamination or these aprons.
Observation: No employee working at the time of this inspection are Food Safe Level 1 or equivalent certified.
Corrective Action: There should be at least one person with the Food Safe Level 1 training working/available on site all the times. Next available training in Whistler is Oct 30th, 2009.
Observation: Temperature logs are not being maintained. Sanitizer test strips are not available.
Corrective Action: All the refrigeration, freezing, hot holding equipment temperatures must be monitored and recorded daily. Sanitizer test strips must be provided and the concentrations of sanitizer in the 3 compartment sink and the spray bottles be monitored and recorded.