Inspection of food concession. Kitchen currently closed.
Reviewed permit conditions and seasonal status/ options.
New posters provided (food safety plan and sanitation plan information provided).
Menu: hot dogs, breakfast sandwiches, hamburgers (cook to 74C/165F), popcorn, drinks, etc.
Discussed option for pre-cooked hamburgers.
Concession kitchen has hot/cold water, sinks, microwave, stove, and 2 coolers.
Liquid soap and paper towels to be provided for hand washing prior to next use of kitchen.
Discussed Food Safe (or equivalent to Food Safe) certificate /training requirements. Certificates expire after 5 years.
For Food Safe certificates, these can be renewed online by taking a Refresher course BEFORE certificates expire. See www.foodsafe.ca Refresher course.
Chlorine bleach is used as a sanitizer for counters, food contact surfaces, and for utensils.
Wash, rinse, sanitize, and air dry poster provided. Use 1/2 - 1tsp (5mL) of plain domestic bleach per liter of water to make a sanitizing solution.
Recommend using disposable gloves to avoid hand contact with chlorine solution.
Clean premises prior to opening. Keep all food up off of floor and in pest proof bins.
Pest control program with licenced pest control expert is in place.
Copy of report to be emailed to person in charge. |