- General sanitation - satisfactory.
- All handwash stations supplied with hot and cold running water, liquid soap and paper towel in wall-mounted dispensers.
- All coolers (walk-in cooler, pizza prep cooler, glass door cooler, prep. cooler back area and under counter cooler) at 4C or below.
- Upright storage freezer and chest freezer at less than -18C.
- Three compartment sink is available for manual warewashing and drain plugs are available.
- Surface sanitizer is available in a bucket and concentration is measured at 100 ppm chlorine residual.
- Bulk bleach - available.
- No evidence of pest activity is noted at the time of inspection
Note: FoodSafe level 1 training is verified, expiry date is October 23, 2023.
Note: Hot holding pizza unit is turned off at the time of inspection and a note poster - "no slices".
Friendly reminder:
- All food must be stored off the floor (eg., onion and potato).
- All food must be transferred from open tin containers into food grade containers.
- Do not place any trays with food on 3- compartment sink.
- Utensils, which not intended for food prep shouldn't be use for it.
- All food should be covered in cold units.
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