Comments:
- Handsinks (back prep kitchen, at chicken/frosty area, dining service counter, and in the staff washroom) were equipped with hot and cold running water, liquid soap and paper towels.
- Staff observed washing hands properly and at adequate frequency
- Staff hygiene was satisfactory: clean attire and wear hair coverings
- FOODSAFE Level 1 equivalent trained staff onsite (expiry Feb 17, 2027)
- Food contact surface sanitizer inserts (x2) stored below counter with cloth inside. QUATS solution achieved 200 ppm with test strips.
- QUATS dispenser at 3-compartment sink achieved 200 ppm with test strips. Test strips available.
- 3-compartment sink equipped with hot and cold running water and drain plugs.
- Prep sink equipped with hot/cold water and drain plug.
- Cleaned and sanitized equipment, utensils stored in a sanitary manner on clean dry racks/shelves.
- low temperature dishwasher achieved 50-100 ppm chlorine after final rinse with test strips. Test strips available. (required: at or above 50 ppm chlorine)
- Knives, utensils and equipment observed clean without debris after washing and sanitizing
- Chemical concentration logs maintained
- Frosty machine cleaned and sanitized morning and night with 100 ppm chlorine run through dispenser
- Ice machine and well were clean and scoops stored outside the unit in sanitary manner
- Walk-in cooler temperature at 1.8 C (required: at or below 4 C/40 F)
- Walk-in freezer at -18.4 C (required: at or below -18 / O F)
- Fry freezer at -18.4 C
- Frosty left unit at 2.6 C, right unit at 2.8 C
- Undercouter pickup window station sandwich station cooler at 4.0 C, top condiments at or below 4.0 C
- Burger patty cooler unit undercounter at 1.2 C, burger patty, uncooked, measured at 3.8 C
- Dining sandwich station undercounter at 4.0 C, tomatoes in top measured 2.8C
- Fry station undercounter cooler at less than 4 C
- Cooked beef patty internal temperature at 95 C/203 F (required: at or above 71 C/ 160 F)
- Baked potato internal temperature at 95 C/203 F
- Patties used for chili hot held above 60 C (required: at or above 60 C/140 F).
- Chicken burgers and grilled chicken hot held above 60 C
- Hot held chili and gravy above 60 C
- Probe thermometer available and temperature logs maintained daily. All refrigeration units have accurate thermometers.
- Chemicals stored separately from food and containers
- Food in coolers, freezers and dry storage kept covered and off the ground at least 6 inches
- Raw animal products stored below and away from ready-to-eat food
- Mop bucket stored without standing water. Back cleaning area observed in sanitary condition
- No signs of pest activity during inspection. Pest control company contracted monthly. Recent report indicates no pest activity at time of inspection.
- Some grease trap odour noted in the back cleaning equipment area.
- Overall sanitation of premises satisfactory: hood vents clean, floors and wails and ceiling clean. |