Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Walk-in-cooler, under-counter refrigerated drawers, front cooler with refrigerated inserts, and beverage cooler were at 4 degrees C or less.
Walk-in-freezer was at -19 degrees C (required: -18 degrees C or less).
Hot-held food (lamb, beef and chicken skewers, rice, and potatoes) were at least 60 degrees C internal temperature.
3-compartment sink was supplied with hot and cold running water. Sink plugs were available and in use.
200 ppm QUATS sanitizer was available from the dispenser of the 3-compartment sink.
QUATS test strips were available.
Prep. sink was supplied with hot and cold running water.
Dry goods were covered and stored off the floor in the separate stock room.
No signs of recent pest activity were evident at the time of inspection.
Pest control program was in place via the mall.
Staff member on shift held valid FOODSAFE level 1 equivalent course training (Canadian institute of Food Safety: Food Handler Certificate, expiration date: January 5, 2027).
If you have any questions, contact the Environmental Health Officer.
Signature is not required on this report due to COVID-19. |