Routine inspection due to ownership change
- Coolers 4C or colder; -19C or colder for freezer; and thermometer present.
- High temp. dishwasher had rinse cycle temp. of 72.8C at plates surface as per max/min thermometer.
- All equipment in good working order
- FSP + SP approved
- Owner has valid FoodSafe certificate
- No signs of pests
- General sanitation level adequate but improvement needed. Exhaust canopy cleaned Oct 2023.
- Hand sinks present and stocked w/liquid soap, paper towels + running hot + cold water.
ACTIONS TO COMPLETE
1) Install paper towel dispenser at front cash hand washing sink.
2) Upright freezer by back door has chipped interior shelves, insulation showing. Stop using this freezer and remove from the premises as it's not cleanable or sealed.
3) Defrost the upright freezer in the kitchen, as ice has built up on all the shelves.
4) Clean + scrub all walls, floors, legs of tables and equipment so floors beneath, and walls behind can be cleaned.
5) Purchase bleach, dishwasher detergent/soap (powder), liquid dish soap (wash dishes by hand), commercial degreaser spray bottles, and small buckets to store cloths in sanitizer. Buy thermometers for coolers + freezer.
6)Mix sanitizer solution (bleach+ water) for spray bottles and cloth buckets. Look in FoodSafe book.(15ml bleach to 4.5L hot water). Change spray bottles every 2 days, and change cloth buckets every 2 hours.
7) Contract a professional pest control company to monitor premises or a monthly basis.
8) Pay the yearly permit fees via cheque. |