Routine inspection conducted:
- Coolers at 4 degrees C or less (including kitchenettes)
- Freezers at -18 degrees C or less (including kitchenettes)
- Hot holding internal temperatures at 60 degrees or more
- Food is covered, labeled, and well organized.
- Thermometers accurate to 1 degree C available for cold holding units. Functional probe thermometers available for internal temperature checks.
- Temperature records are maintained.
*Note: 24 hour alert system in place for cold holding unit temperatures.
- High temperature dishwasher measured 79 degrees C at utensil surface during final rinse (minimum 71 degrees C)
- Quaternary ammonium compounds (quats) sanitizer available at 200 ppm
- Utensils and equipment stored in sanitary condition
- Hand washing stations (kitchenettes, main kitchen) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Audited nutritional supplements are within printed expiry
- No evidence of pest activity noted.
Notes:
1. Kitchen fans have some dust build-up--please have fans cleaned to removed dust.
2. If service dogs/pets are present in dining area, ensure kitchenette door is closed to limit entry.
Please contact the inspector if you have any questions or concerns. |