- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Three-compartment sink was properly set up for manual warewashing at time of inspection. Sink drain plugs were available and in use. Sanitizing sink compartment tested to have 200 ppm Quats solution.
- Quats sanitizer solution available in sanitizer pails at 200 ppm. Test strips available for use. Sanitizer solution is changed every 2 hours according to staff.
- Food prep sink maintained in sanitary conditions.
- All coolers were maintaining temperatures at 4C or colder. *Ensure to keep prep cooler inserts covered during non-busy times, and reminder not to completely fill inserts. Inserts should only be 2/3 full.
- Freezer was measured at -18C.
- Hot-holding available at above 60C (beans, rice, meat items at steam tables).
- Accurate thermometers available. Temperature records available for review and up to date.
- Good food storage practices noted. All food stored properly covered, labelled, and off the floor.
- Dry storage areas were satisfactory
- General sanitation satisfactory at time of inspection.
- Pest control in place. No signs of pest activity noted at time of inspection.
- Staff onsite had valid FoodSafe certification (or equivalent). |