Facility operates once per month and serves up to 25 individuals when operational.
Single-use wares and utensils provided to visitors.
Floor tiles in kitchen replaced. Surfaces are smooth, non-porous, and easily cleaned.
General sanitation satisfactory.
Dishwasher in premises not in use.
2-compartment sink available for manual warewashing.
Domestic refrigerator - cooler noted at 4C or below, freezer noted at -18C or below.
Operator to ensure hot holding inserts hold foods at 60C or above. Items may be on a 2-hour time stamp and discarded.
Handwashing sink equipped with hot and cold running water, liquid soap, and single-use paper towels.
Foods are stored at least 15 cm off the floors and protected from contamination.
Washrooms equipped with hot and cold running water, liquid soap, and single-use paper towels.
No signs of pests at the time of inspection.
Permit posted in a conspicuous location.
A mild chlorine solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water.
Solution can be made fresh daily, applied to a cleaned surface, and allowed to air dry. |