Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed properly washing their hands.
Walk-in-cooler, refrigerated inserts near the prep. line, refrigerated cooler drawers in the kitchen, other two prep. coolers in the kitchen, and under-the-counter coolers in the bar and front service area were at or below 4 degrees C. Toppings probed in the refrigerated inserts were at 4 degrees C or less.
Walk-in-freezer and upright freezer were at -18 degrees C or less.
Ice cream freezer temperature was satisfactory.
Dipper well was in use.
Overhead sprayer at the 2-compartment sink near the dishwasher was operational and supplied with hot water. Sink plugs were available.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
200 ppm Quaternary ammonium compounds sanitizer was available in the sanitizer pails and spray bottles.
Prep. sinks were operational.
Frozen pre-packaged food was being properly thawed under cold running water.
No signs of recent pest activity were evident at the time of the inspection.
Ice machine was in a clean condition.
Ventilation hood panels appeared to be in a clean condition.
Food storage areas appeared clean and organized.
Kitchen Manager on duty held valid FOODSAFE Level 1 equivalent course training (Safe Check Advanced Food Safety - Canadian Food Safety Group, expiration date: May 24, 2025).
If you have any questions, contact the district Environmental Health Officer.
Signature is not required due to COVID-19. |