-Both handsinks in the front service area were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-Handsinks in the both customer washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-Under-the-counter five door cooler was at 4 degrees C or less and it was equipped with a thermometer.
-Upright freezer was at -18 degrees C or less and it was equipped with a thermometer.
-Single-door upright cooler was not in use and empty of cold potentially hazardous food. Operator informed they may repair or replace it in the future. If this cooler is to be used in the future, ensure it is maintained at 4 degrees C or less prior to re-stocking it with potentially hazardous food.
-Domestic cooler and freezer in the dry storage area is for the personal use of staff only (i.e. staff lunches).
-Upright freezer in the dry storage room was unplugged and is used for dry storage only.
-Dishwasher final rinse temperature was at least 71 degrees C (measured at 77 degrees C) at the plate level.
-Both 2-compartment sink units were supplied with hot and cold running water. Two sink plugs were available.
-200 ppm chlorine sanitizer was available in a labelled spray bottle.
-No signs of pest activity were evident at the time of inspection.
-Ice machine was in a clean condition. Operator informed that the cleaning frequency is on a weekly basis for the ice machine.
-Ventilation hood panels and storage areas were in a clean condition.
-Operator held valid FOODSAFE Level 1 course equivalent course training (SafeCheck Advanced Food Safety Certification Program, expiration date: November 11, 2027).
-Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |