Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff member was properly washing her hands prior to preparing pizza.
Walk-in-cooler was at or below 4 degrees C (measured at 4 degrees C). Light was encased in a shatterproof cover. Fan covers appeared clean.
Pizza prep. cooler was at or below 4 degrees C (measured at 3.9 degrees C in the lower component and -2 degrees C in the upper component).
Pizza toppings in the upper inserts of the prep. cooler were at or below 4 degrees C internal temperature.
Beverage cooler was at 5 degrees C, however it contained only bottled pop only (non-potentially hazardous food).
Refrigeration units were equipped with thermometers.
A probe thermometer was available.
Temperature records were being maintained for cold storage and cooking temperatures (documented twice per day, minimal internal food temperature required during cooking: 165 degrees F).
200 ppm QUATS sanitizer was available in the labelled spray bottle and dispensed from the third compartment sink unit.
Manual ware-washing was not occurring at the time of inspection.
Food storage areas appeared clean and organized.
No signs of recent pest activity were present at the time of inspection.
Pest control program was in place with most recent service date on February 1, 2023.
Staff member on shift held valid FOODSAFE Level 1 course training (expiration date: September 6, 2027).
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |