Facility has a main kitchen and 9 serving kitchens. Food is made in the main kitchen and transported to the serving kitchen during meal time
Main Kitchen:
-Both walk-in coolers were at 4C.
-Walk-in freezer was at -15C.
-Hot holding units (Alto-Sham) were greater than 60C.
-Temperature records are maintained for cold holding and cooling.
-High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum of 71C required for proper sanitizing). Dishwashing rinse temperature is checked and recorded daily with a maximum registering prober thermometer. Ensure thermometer is calibrated on a regular basis to ensure it is accurate.
-Pot washer had rinse water temperature of 77C (minimum of 71C required for proper sanitizing).
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer spray bottle and dispenser tested at 200ppm.
-General food storage practices good at the time of inspection. Foods properly stored off the floor, covered, and protected from potential contamination.
-Deli slicer was found to be clean and well maintained. Deli slicer is properly disassembled for cleaning and sanitizing.
*A large number of dented cans were removed from the facility. Ensure cans are inspected once they arrive. The safety of dented cans cannot be ensured.
-Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection.
Serving Kitchen:
-The following serving kitchens were inspected: Arbutus, Willow, Maple, and Alder.
-Cooler units were less than or equal to 4C in serving units.
-Cooler units equipped with accurate thermometers. Temperatures are not being checked and recorded for breakfast, lunch, and dinner. Review with staff proper procedures for temperature records.
-Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Quats sanitizer spray bottles tested at 200ppm and properly labelled.
-Operator FoodSafe Level 1 certificate expires October 10, 2022
-Please contact the inspector if you have any questions or concerns. |