-Handsinks (2 in the kitchen and 1 in the staff washroom) were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-Walk-in-cooler and other refrigeration units in use were at 4 degrees C or less. Note: Under-the-counter cooler next to the desk, labelled as "employee fridge", is not used for the food service establishment.
-Under-the-counter freezer and walk-in-freezer temperatures were satisfactory (required: -18 degrees C or less). Manager informed walk-in-freezer had been recently stocked with delivered food today. Monitor the temperature of the walk-in-freezer temperature to ensure it is maintained at -18 degrees C or less.
-Hot-held food was at 60 degrees C or hotter.
-Time-tracking for condiments was in place on an electronic device.
-100 ppm chlorine sanitizer was available in the sanitizer pails with wiping cloths.
-200 ppm QUATS sanitizer was available in the labelled spray bottles.
-Hydrogen peroxide cleaner disinfectant was within the manufacturer's directions. Test strips were available.
-3-compartment sink was setup properly for manual ware-washing: first compartment with hot soapy water and 200 ppm chlorine sanitizer in the third compartment sink unit.
-Ice machine was observed to be in a clean condition.
-Manager on shift held valid FOODSAFE Level 1 course training (expiration date: August 24, 2024).
-Pest control program was in place on a twice per month frequency via Rentokil. No activity was noted on the most recent pest control visit on May 26, 2023. Continue to monitor for pest activity and continue with pest control measures.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |