This inspection done by EHO student.
- Line cooler: 3 deg.C
- 2-door undercounter cooler: 3 deg.C
- walk-in cooler: 3 deg.C
- hot-holding units for sausages and buns:
- left: 62 deg.C right: 68 deg.C
- gravy in hot-holding unit: 62 deg.C
- chest freezer (kitchen area): -22 deg.C
- chest freezer (back area): -18 deg.C
- ice cream freezer (front area): -18 deg.C
- sliding door cooler: 4 deg.C
- soft-serve ice-cream unit: 1 deg.C
- hand sinks have hot/cold running water, liquid soap, and paper towels.
- chlorine bleach sanitizer bucket measured at 200ppm. Buckets are present in front area and kitchen area.
- Ventilation hood over frying oven has grease build-up.
* Next service date noted as May 30, 2020
* Operator indicates vents will be cleaned next week.
- Operator is aware of 3-compartment dishwashing method. Trays are washed, rinsed, sanitized, and air dried.
- Overall sanitation is satisfactory.
- No signs of pest activity.
- Worker on site has FoodSafe Level 1 certification. Verified at time of inspection.
- Valid permit is posted.
COVID-19 Precautions:
- Discussed COVID-19 Safety Plan with operator. Measures are in place, but needs to be in written form.
*COVID-19 Safety Plan for workplace is required by Provincial Health Officer's Order on May 14, 2020.
- See WorkSafeBC website for template.
- Following COVID-19 control measures were observed and discussed:
- maximum occupancy limit is 6 people inside premises.
- hand sanitizer available for customers.
- tables are used to ensure 2m physical distancing between worker and customer at cash register.
- ensure there is 2m distancing between the backs of chairs at adjacent tables.
*** Floor in back area noted to be sticky. Recommended to do a general cleaning of back area.
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