Routine inspection conducted:
- Walk in cooler at 2 degrees C. Food is covered and stored off the ground.
- Prep line at 3 to 4 degrees C (above) and 2 to 4 degrees C (below)
- Open display cooler at 3 degrees C
- Coolers equipped with thermometers accurate to 1 degree C
- Quaternary ammonium compounds (quats) sanitizer available from dispenser at three-compartment sink and in buckets with wiping cloths at 200 ppm
- Three sink plugs available for manual ware washing
- Equipment and utensils stored in sanitary condition
- Hand washing stations (front, back) supplied with hot and cold running water, liquid hand soap, and single use paper towels
- Non-latex gloves available
- Staff washroom maintained in clean condition. Hand sink adequately supplied.
- Chemical storage is separate from food storage
- Staff exhibit good personal hygiene (hair restrained, clean clothing)
- No signs of pest activity observed at time of inspection
- Once received, please ensure that the health operating permit is posted in a conspicuous location
- Reminder: As of July 29, 2013, all FOODSAFE Level 1 certificates issued in BC have a five year expiry date. FOODSAFE Level 1 certificates issued prior to July 29, 2013 are valid until July 29, 2018 |