Routine inspection conducted. Facility is in very good sanitary condition, generally well maintained and operated, and well-lit. The following observations were made:
1. Temperature Control
Back-of-house:
- Line coolers / undercounter coolers at 4C or below
- Line freezers range from -12 to -18C underneath cook line
- Stand-up stainless steel freezers at -18C
- Walk-in cooler at 2C
- Walk-in freezer at -18C
- Large sandwich prep cooler at 4C or below (both compartments)
- Small sandwich prep cooler at 3C (bottom compartment); top compartment at approximately 5C due to prolonged opening of the lid. **Ensure that lids are always closed when not in use.**
Centre-line:
- Ice cream freezer units at -18C or below
- Undercounter coolers at 4C or below
- Hot-held soups and inserts at 60C or above. No double stacking observed at time of inspection - good
Front-of-house:
- Beverage cooler at 1C
Cooling units are equipped with accurate thermometers. Remember to replace any thermometers which are broken or misplaced.
Temperature logs were maintained up to Nov 5, 2018. Staff did not update logs for this morning - this was accomplished at time of inspection
2. Hygiene and Sanitizing
- Hand wash stations all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Hard surface sanitizer present in sanitizing pails in all work stations at approximately 200 ppm quaternary ammonium compound (quats)
- Low-temperature dishwasher sanitizes at final rinse cycle of 100 ppm
- All plates, utensils, sieves, ladles, etc. are stored and maintained in good sanitary condition
- Ventilation canopy is well maintained and is cleaned / degreased weekly
- Ice machine in sanitary condition, was last cleaned mid-October. Log-present next to ice machine. Scoop stored securely outside machine. Ice bucket is also stored on overhead hook and is in sanitary condition
- Facility is mopped every shift (approximately 3x / day)
- Employee and client restrooms are in sanitary condition
3. Storage
- All food products are securely stored off the floor
- Raw items (e.g. raw bacon) are kept separate from cooked and ready-to-eat items
- Food products are covered with food-grade containers, lids present when items not in use
- Chemical storage area is separate from food preparation areas
- Ice cream scoops and utensils are placed inside dipper well - good
4. Pest Control
- Professional pest control company conducts routine audits; last audit in October did not reveal any rodent activity in all 6 mechanical traps
- EHO did not observe any signs of recent pest activity at time of inspection
- Back receiving area is organized and does not contain any buildup of debris or clutter
- Back door is tightly shut when not in use, no gaps observed around doorways
5. Administrative
- Food safety management system is generally well maintained - every single product / ingredient is dated with preparation date and "discard by" date. No items in facility were past their "discard by" date
- Management has FoodSafe 1, as well as employees on shift
- Permit posted and up-to-date
No further concerns at this time. |