Routine check.
Kitchen has been renovated - new kitchen counter, etc.
Premises is clean and well-organized - good!
Coolers (walk in beer cooler, 2 domestic coolers, bar area cooler) - are all at 4C/ 40F or colder - good.
Thermometers in fridges - good.
No hot holding or cooling of hot foods during inspection.
Freezers - good.
Meat from approved source.
Hand washing sinks in the bar and in the main kitchen have hot/cold water, liquid soap, and paper towels in dispensers.
Person in charge today has a valid Food Safe Level 1 (equivalent training) certificate.
Other kitchen workers have Food Safe (or equivalent). Renew certificates before they expire.
At least one person per shift is to have a valid Food Safe certificate.
Food Permit is posted.
Food safety plan with corrective actions posted.
Sanitation plan - 4 step (wash, rinse, sanitize, air dry) poster is posted at double sink.
Ice machine, including ceiling of ice machine - clean.
Chlorine sanitizer for counters. All utensils go through dishwasher.
Main kitchen commercial dishwasher has a final hot water sanitizing rinse - 180F+ shown on the final rinse water gauge and 160F+ measured inside of the machine.
Wash water temp gauge showed 150F+.
Beer lines cleaned frequently as per person in charge today.
Glassware washer uses a final chlorine rinse - good (measured at 50ppm +). Glasses are air dried.
Washrooms - new counters and sinks and new paint. Washroom hand sinks have hot/cold water, liquid soap, and paper towels in dispensers (women's washroom checked).
Reviewed pest control. Monitoring in place - traps empty. Shelves etc. - no signs of pests. Clean behind fridge.
Check traps and look for signs of pests regularly.
Copy of this report to be emailed to RCL email address on file.
Notify Fraser Health of any changes to operation.
If there are other users of this facility, such as for special events open to the public, contact Fraser Health to determine if a temporary food permit is required. |