Inspection of the Food Store (Produce Front End, Storage and Receiving), Meat Department and Bakery Department:
Bakery Department:
-Hand wash sink supplied with liquid soap and paper towels in dispensers.
-Floors, walls, ceilings are reasonably clean.
-Fridges, freezers and ovens and equipment in good repair.
-Walk in cooler <4C
-Walk in freezers <-18C
-Display coolers <4C
-Work tables appear generally clean and in good repair.
-Clean baking trays are stacked neatly under work tables.
-Floors and behind equipment appear generally clean.
-Dirty baking trays stored on separate racks
-Dirty baking trays and other equipment are temporarily stored in 3 comp sink
-Ensure 3 comp sink is cleaned out before washing; recommend more trolleys
-Long term recommendation: larger sinks for washing or dishwasher that fits the trays
Meat Department:
-Hand wash sink supplied with liquid soap and paper towels in dispensers
-Coolers are below 4C.
-Freezers are below -18C
-Inside walk in coolers, different species are stored separately
-Mixes, spices and sauces are stored separately
-Floors appear clean
-Beef cuts and and meat cutter were being worked on at the time of inspection
-3 compartment sink: dirty trays stacked in sanitizing area; wash rinse sanitize is reversed
-Either reverse signage or have employees stack in the correct area
-Recommend more racks or trolleys to stack trays;
-Ensure at least one sink designated for sanitizing is cleaned and sanitized before use.
-Sanitizer spray bottle (dispensed from sink): >200ppm Quat (300ppm).
-Temperature logs are recording temperatures higher than 4C (around 5.4-5.8C) due to IR gun logging +2C or +3C higher than EHO IR gun
Food Store - Produce Department
-3 compartment sink is used for washing vegetables (1st sink); washing trays and utensils (2nd sink; 3rd sink).
-Washing vegetables done at separate times as washing and sanitizing trays
-Coolers for cut vegetables <4C.
-Cut vegetables stored in boxes with lids, protected from contamination
-Hand sink supplied with soap and paper towels in dispensers
-Some items stored in hand sink - this suggests adequate drying racks are needed for clean dish storage
-Spoons for scooping melons: business end facing up - either store these in clean tray or other way to avoid touching business end
Food Store
-Receiving area is organized and equipment and racks appear to be in good repair
-Walk in coolers <4C.
-Walk in freezers <-18C.
-Shelves for refrigerated food storage are in good repair, not overly stocked
-Rows of dry storage: appear clean, no rips or tears in stock
-Baby formula: Expiry dates 2024, 2025
-No signs of pests at the time of inspection
-Pest control contractor comes every week, no pests noted.
-Overall appearance of store is clean and organized.
-Corporation/Head Office keeps track of recalls
-Discards are kept in separate area designated not for sale.
Keep up the great work.
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