Routine inspection conducted. Facility is well maintained and operated. The following observations were made:
1. General Comments
- Facility is maintained in good sanitary condition
- Floor was being mopped prior to and during the inspection
- Mop sink is clear and well maintained
- Premise is generally well-lit
2. Temperatures
- All temperatures are complaint with health standards (Max: 4C or less for coolers, -18C for freezers, Min: 60C for hot-holders)
- All hot-holders, including hot-holding ovens and gravy hot-holders, are at 60C or greater
- Pull-out hot-holders for chicken all at 60C or greater
- Walk-in cooler at 3C (general cooler) and 0C (for chicken)
- Stand-up coolers range from between 0 and 3C
- Beverage cooler at 4C
- Prep coolers (bottom compartment and top compartment) at 4C or less - excellent
- Walk-in freezer at -18C and well organized - excellent
- Coolers equipped with accurate thermometers
3. Hygiene and Sanitizing
- Hand wash station at front-of-house, back-of-house, in employee restroom, and in customer restroom stocked with hot/cold running water, liquid soap, and single-use paper towels
- Employees practice good hand hygiene standards
- Sanitizing pails present through premise in all work areas at 200 ppm
- 3-compartment sink in use, sanitizing compartment at 200 ppm
- Utensils, sieves, and kitchen implements under counters maintained in good sanitary condition
- Employee restroom in sanitary condition
4. Storage
- All products stored at least 6" off the floor
- All chicken products present in chicken-compartment of walk-in cooler, segregated from all other food products
- Chemical storage area is in sanitary condition - there is some debris on the floor which will need to be swept at the end of the day
5. Administrative
- Food safety management system is excellent - temperature logs are maintained and up-to-date, checked twice daily
- Food items are dated and FIFO system is employed, products on prep cooler such as lettuce are time controlled for 4 hours
- Manager and staff on duty have FoodSafe 1. Manager has Advanced.fst (expiry: 2021)
6. Pest Management
- No visible signs of recent pest activity at time of inspection
- Most recent report from Sep 29, 2018 - please email health inspector with further details about this inspection report (Due date: Nov 9, 2018)
- Back receiving area is free of clutter and in sanitary condition
NOTE: Current corporate food safety plan states that the sifting flour is stored for a period of 7 days. Sifting flour is routinely sieved, but the same flour that is used on raw chicken is re-used throughout the week if it is not used up. Will discuss this practice further with franchise. |