Routine Inspection:
Kitchen:
- Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water.
- Ice machine clean. Ice scoop stored in designated container.
- Concentration of QUAT sanitizer in spray bottle, in bucket and at dispenser = 200 ppm.
- Test strips available to measure concentration of sanitizer.
- High temperature dishwasher sanitizing with 72.9 degrees Celsius at dish level after final rinse cycle (on first attempt).
- All coolers (walk-in, upright) maintained below 4 degrees Celsius.
- Walk-in freezer maintained below -18 degrees Celsius.
- Cooling wands available in walk-in freezer.
- Thermometers available in all cold holding units.
- Temperature logs well maintained.
- All food storage in cold holding units and dry storage area well organized.
- All food items covered and protected from contamination. Food items stored at least 15 cm off the floor.
- Bulk food items (e.g. sugar, flour) stored in pest proof containers.
- Ventilation canopy is cleaned monthly.
Serveries:
- Servery present on 1st, 2nd, 3rd, and 4th floors.
- Hand washing station at each servery fully equipped with liquid soap, paper towels and hot/cold running water.
- All temperatures met health requirements in each servery:
Coolers (domestic, upright) maintained at or below 4 degrees Celsius.
Freezer (domestic) maintained below -18 degrees Celsius.
Hot holding maintained above 60 degrees Celsius.
- Thermometers present in all cold holding units.
- Temperature logs maintained.
- Concentration of QUAT sanitizer in bucket = 200 ppm (except in 4th floor servery - see violation 302 above).
Overall:
- No signs of pest activity at the time of inspection.
- Premises well lit.
- General cleanliness and maintenance excellent at the time of inspection.
Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to operator. |