Comments
Public Comments
Routine check in afternoon.
Providing breakfast, lunch, and snacks for children, including hot meals.
Food is from approved sources. Cold storage and cooking occurs on site in inspected kitchen. No catered food.
Chef on site today has a valid Food Safe Level 1 certificate. Other chef also has Food Safe certificate.
Expiry dates in 2024. **Renew before certificates expire - see www.foodsafe.ca Refresher course.
Sick policy in place for food handling staff.
Food safety plan is posted.
Cooler today is keeping food at 4C (40F) or colder (air temperature about 1-3C).
Daily fridge temperature records are being kept.
Hot food - soups, turkey chili, etc. - cooked on site to 74C (165F) or hotter on same day as service.
**Reminder to keep temperature records for all cooked food as well as time cooked (eg. cooked to 74C at 11am).
Food is served close to cooking time.
No hot holding during inspection.
NSF probe thermometer to be used for verifying food temperatures.
Freezers (one large and one small) are at -18C or colder - good.
Frozen food defrosted in cooler at 4C or colder.
Raw poultry is away from ready to eat foods. Food storage / organization - good.
Designated hand washing sink has hot/cold water, liquid soap, and paper towels in dispenser.
Non-latex disposable gloves also available.
Chlorine sanitizer in labelled spray bottle - used for sanitizing counters, sinks, etc. and solution is made fresh daily.
**Chlorine concentration at about 400ppm is a bit strong. Use 1/2 tsp - 1 tsp domestic bleach in 1 liter water to make a 100-200ppm solution fresh daily.
Sanitation plan available. Poster posted with sanitizer options and concentrations/dilutions.
Commercial low temperature dishwasher wash water temperature - satisfactory.
Final chlorine sanitizing rinse is at about 50ppm and verified with a chlorine test strip - good. Records include final rinse chlorine concentration.
Routine cleaning is being done. Cupboards, counters, floor - very clean and organized.
No obvious signs of pests.
Copy of this report to be emailed to operator. Inspection carried out with Chef in charge today.
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