All hand wash stations fully equipped with soap, paper towel, hot and cold running water
* Ensure garbage cans do not obstruct hand sink and that there is enough accessibility (ie. elbow space) to the hand sink located between the wall and convention oven. No hand washing concerns at time of inspection.
All coolers 4⁰C or less (walk in cooler outside, undercounter coolers...etc)
Undercounter freezer -14C (Ensure all frozen potentially hazardous foods are stored at -18⁰C or less)
No hot holding available at time of inspection. Most foods made to order except for the soup base which is hot held during service hours.
Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses.
Premises does sous vide cooking of foods (vegetables, fish, chicken, beef, pork, lamb). Discussed BCCDC Guidelines for restaurant sous vide cooking safety in British Columbia (version Jan 2016). Food safety plans approved by previous inspectors as per operator, please locate and resubmit for review. Operator says he has foam tape, exceeds minimum sous vide temperatures and times for each foods and does a second cook step with the stove or oven. Small batches also done to avoid 'come up time' concerns.
Good general sanitation. No obvious sign of pest infestation noted at time of inspection.
Raw oyster advisory is posted on menu when raw oysters are being served. Keep all tags on site for 12 months.
Ice machine appeared clean with scoop for ice stored inside the ice with the handle up (not in contact with the ice)
Quat sanitizer in container with cloths submerged and spray bottle 200ppm.
Low temperature dish washer had 50ppm chlorine. Test strips available.
All stored foods appeared protected (ie. stored off the ground, covered, walk in cooler outside locked..etc)
2 Pregnancy and alcohol warning signs provided. Please post in public washrooms. |