- Premises has been closed since March 2020 and has been undergoing renovations. File with Fraser Health remains open per Operator's request.
- Renovations are nearing completion. Proposed operational start in May 2024.
- Updated floorplan received. Some cooking equipment has been installed; however, all cooking equipment are still within commercial ventilation exhaust hood. No major changes to the equipment layout. New flooring, wall surfaces, and ceiling tiles in kitchen area.
- New high temperature sanitizing dishwasher. 72.1C at dish surface (min/ max thermometer).
**Ensure that temperature gauges are in good working order and reading correctly. Minimum Wash (160F) and Rinse (180F) temperatures must be achieved per data plate.**
- Coolers are maintaining acceptable temperatures (≤4C).
- Walk-In Freezer is maintaining an acceptable temperature (-18C).
- Handsinks (Main Kitchen, Bar, Downstairs Coffee Station) are supplied with hot and cold water, liquid soap and papertowels.
Outstanding Items:
- Install a doorsweep at back kitchen door. There shall be no gaps between ground and bottom of door.
- Replace broken doorsweeps on walk-in cooler and freezer doors.
- Flashing at walk-in freezer is lifting. Seal.
- Review kitchen wall surfaces - seal and/ or cap all access points.
- Seal floor/ wall cracks in walk-in cooler (left of freezer).
- Replace ice machine seal (downstairs coffee station).
- Ensure that temperature gauges on high temperature sanitizing dishwasher are in good working order and reading correctly.
**Minimum Wash (160F) and Rinse (180F) temperatures must be achieved per data plate.
- Ensure that low temperature chemical (chlorine) sanitizing glass washer is in good working order per unit data plate. Provide chlorine test strips.
**Minimum Wash (130F to 160F); Final Rinse (75F); 50 ppm Chlorine**
- Seal edges and install flashing over gaps at main kitchen coffee station.
- Seal floor/ wall edges between handsink and prep table in main kitchen.
- Clean wood shelving unit surfaces (beside roof access). Refinish/ seal areas where raw wood is exposed.
- QUATS dispenser has been installed. Ensure unit is calibrated to dispense correct concentration (200 ppm). Provide QUATS test strips.
- Each cooler, freezer, and hot holding equipment must be provided with an accurate thermometer.
- All construction equipment must be removed.
- All food equipment and food contact surfaces must be cleaned and sanitized.
- Follow-Up Inspection to be conducted for Health Approval to operate. |