- General sanitation is good.
- All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels.
- Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration.
- Surface sanitizer available in designated red buckets with presoaked wiping cloths at 200 ppm QUAT concentration in front/back of the kitchen.
- Dry storage area has adequate space and wire racks. Dry food items stored min 15cm off the floor.
- No signs of pest activity. A professional pest control company inspects every month.
- FOODSAFE equivalent trained staff. Verified at the time of the inspection.
Temperature control:
- All coolers (undercounter, walk in, beverage, sandwich prep): < or = to 4C.
- All freezers (walk in, chest): < or = to -18C.
- All food items stored in insert containers with lids or wrapped in plastic wraps.
- Daily temperature logs were available at the time of the inspection and kept up to date. No concerns with temperature noted.
- Hot holding units (gravy, chicken, beef): > or = 60C. |