Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Dishwasher final rinse temperature was at or above 71 degrees C (measured at 75.3 degrees C) at the plate level.
2-compartment sink was supplied with hot and cold running water. Two sink plugs were available.
Operator informed they had replaced the faucet at the 2-compartment sink. No leak was evident.
100 ppm chlorine sanitizer was available inside two spray bottles.
Refrigeration units were at or below 4 degrees C.
Freezers were at or below -18 degrees C.
Other hot-held food (e.g. rice in the rice warmer, stews in the front steam table, and hot-held dumplings) were at or above 60 degrees C.
Cooling time-temperature controls were reviewed: Cool food quickly from 60 to 20 degrees C internal food temperature or less within 2 hours maximum and then 20 to 4 degrees C or less internal food temperature within 4 hours maximum.
Recommended cooling methods (e.g. shallow metal containers, ice water bath, and frequent stirring for liquids) were reviewed.
Probe thermometer was in good working order. Operator is aware to clean, sanitize, and dry it prior to and after each use.
Ventilation hood was in a clean condition.
No signs of recent pest activity were evident at the time of inspection.
Recommendation: Maintain written records of hot-holding, cooling, and cold-holding. Templates are available on the www.FOODSAFE.ca website.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |