Handwashing station (double compartment sink) was supplied with liquid soap, hot and cold running water, and single-use paper towels. One compartment was accessible for hand-washing purposes.
Refrigeration unit was at 3.4 degrees C (required: 4 degrees C or less), and it was equipped with a thermometer.
Freezer component temperature was satisfactory.
Probe thermometer and an IR thermometer were available.
It was reviewed to cook/reheat food to at least 74 degrees C internal temperature.
100 ppm chlorine sanitizer for sanitizing purposes was available in a labelled spray bottle.
Soap water solution for cleaning purposes was available in a separate labelled spray bottle.
Approximately two loads are run through the residential dishwasher per day according to staff.
No signs of recent pest activity were evident in the food premises at the time of inspection.
Food storage areas appeared clean and organized.
Cleaning chemicals were stored separately from food.
Open dry goods were stored in sealed containers.
Staff member on duty held valid FOODSAFE Level 1 equivalent course training (KnowledgeWare’s Food Safety for Food Handlers, issue date: September 29, 2021, expiration date: September 29, 2026).
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |