- All hand washing sinks were adequately supplied (hot/cold running water, liquid soap, and paper towels)
- Quats sanitizer solution available at 200 ppm in sanitizer pails and from dispenser at three-compartment sink
- High-temperature dishwasher reached 72C at the dish surface during final rinse cycle (minimum of 71C at the dish surface required).
- Walk-in cooler, pizza prep cooler, upright cooler measured at 4C or colder.
- Walk-in freezer and undercounter freezer measured at -18C or colder.
- Accurate thermometers available. Temperature records available for review and up to date.
- Hot-holding unit for holding food until delivery measured at above 60C
- Food storage practices satisfactory. All food stored off the floor, properly covered, labelled, and dated.
- All food-related equipment maintained in sanitary conditions (dough mixer, dough sheeter, knives stored in knife rack, ventilation hoods, vegetable slicer, etc.).
- Dry storage areas were organized and maintained in sanitary conditions.
- General sanitation was excellent at time of inspection.
- Pest control in place (monthly PCO visits). No signs of pest activity noted at time of inspection.
- Manager onsite had valid FoodSafe certification |