Handsinks in the front service area and near the cook line were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Handsinks in both customer washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels.
2-compartment sink was supplied with hot and cold running water, and equipped with sink plugs.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 80.4 degrees C) at the plate level.
100 ppm chlorine sanitizer was available in both spray bottles and sanitizer pail with wiping cloths.
Refrigeration units were at 4 degrees C or less:
-Beverage cooler: 4 degrees C.
-Upright cooler: -1 degrees C.
-Two-door upright cooler: 4 degrees C.
-Beer keg under-the-counter cooler: 3 degrees C.
Refrigeration units were equipped with thermometers.
Operator informed chest freezer is for their personal use, and does not contain food for customers.
Chicken is received at 4 degrees C or less, and it is not received frozen according to the Operator.
Raw chicken was stored separately from ready-to-eat food inside an upright refrigeration unit.
Chicken is deep fried to at least 74 degrees C internal temperature prior to serving according to the Operator.
Hot-held rice in both rice warmers was at least 60 degrees C internal temperature.
No signs of recent pest activity were evident at the time of inspection.
Operator on duty held valid FOODSAFE Level 1 refresher course training (expiration date: May 30, 2028).
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19 pandemic. |