Routine inspection conducted:
- Walk in cooler at 2 degrees C. Food is covered, stored off the ground, and properly organized.
- Prep cooler (fish table) at 2 degrees C (below) and 4 degrees C (above)
- Under counter (salad) cooler at 2 degrees C
- Glass (front server) cooler at 3 degrees C
- Freezer at -20 degrees C
- Hot holding internal temperatures (mushy peas, chowder, and gravy) at 60 degrees C or more
- Proper cooling procedures in use at time of inspection. Potentially hazardous foods were being cooled using ice wand and ice bath.
- Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed to be properly washing hands.
- Low temperature dishwasher measured 48 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface.
- Quaternary ammonium compounds (quats) sanitizer available from dispenser, in containers with wiping cloths, and in labeled spray bottle at 200 to 400 ppm. Note: Sanitizer label states sanitizer may be used at concentrations of 200 to 400 ppm for sanitizing of food contact surfaces.
- Utensils and equipment stored in sanitary condition. Scoops with handles stored safely outside of food/ice.
- No signs of pest activity observed at time of inspection.
- Staff washroom maintained in clean condition. Hand washing sink is adequately supplied.
- FOODSAFE requirements met at time of inspection. Certificate produced is valid to March 2020.
- Temperature and sanitation logs well maintained.
- Permit posted at front. |