Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels.
High temperature dishwasher final rinse temperature was 71 degrees C or hotter (measured at 72.6 degrees C) at the plate level.
Overhead sprayer near the dishwasher was operational.
3-compartment sink was supplied with hot and cold running water and it was equipped with three sink plugs.
Both prep. sinks were operational.
200 ppm QUATS sanitizer was available in the labelled spray bottles.
Walk-in-cooler, display cooler, beverage cooler, and under-the-counter cooler were at or below 4 degrees C.
Upright double-door freezer and chest freezer were at or below -18 degrees C.
Second upright freezer was not in use and it was unplugged. If this freezer is to be used in the future, ensure it maintains a temperature at or below -18 degrees C prior to re-stocking it with food.
Hot-held food was at or above 60 degrees C.
Ice machine was in a clean condition and the scoop was stored separately.
Deli slicer was in a clean condition.
No signs of recent pest activity were evident at the time of inspection.
Instructor had valid FOODSAFE Level 1 course training (expiration date: May 3, 2023). Please ensure to renew your FOODSAFE level 1/equivalent course training (e.g. by successfully completing the FOODSAFE Level 1 refresher course) prior to the expiration date on the certificate. Refer to www.FOODSAFE.ca for information.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the district Environmental Health Officer. |