Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Rinse sinks were operational.
3-compartment sink was supplied with hot and cold running water. Three sink plugs were available.
100 ppm chlorine sanitizer was available in the third compartment sink unit and inside the labelled spray bottle.
Cooler was at or below 4 degrees C and it was equipped with a thermometer.
Freezer temperatures were satisfactory.
Time-tracking log was in place for pearls, which are discarded every 4 hours after cooking.
Time-tracking via a timer was in place for in-use utensils which are washed, rinsed, sanitized, and air dried every 2 hours between use and after final use each day.
Food storage areas were clean and organized.
Food was covered inside food grade containers/materials.
Ice machine and ice bin were maintained in a sanitary condition.
No signs of recent pest activity were present at the time of inspection.
Permit to operate was posted in a conspicuous location.
Operator had valid FOODSAFE Level 1 training (expiration date: January 18, 2023).
Information regarding the FOODSAFE Level 1 refresher course was provided during the inspection.
If you have any questions, please feel free to contact the district Environmental Health Officer. |