Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Routine |
| Inspection date: | September 21, 2011 |
| Number of critical violations: | 0 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | No |
Violations:
No violations were found during the inspection
Comments:
The following items noted at time of inspection (in compliance):
- Fridge temps recorded below 4C (new fridges and compressors installed).
- Freezer temperatures below -18C
- Liquid handsoap and paper towels provided at handwash sinks
- Temperature logs maintained daily
- Cooked food hot-holding above 65C (chilli, burgers, chicken)
- Food storage well organized (covered, labelled, dated, 6 inches off floor)
- Quats sanitizer 200ppm in place for dish sanitizing and wiping cloths.
- Reviewed cooking and hot-holding procedures with operator.
- Premise clean and well organized.
- No concerns at this time.