- Routine inspection conducted. Assembling and reheating already cooked food items only, as there is no ventilation canopy.
- Hand washing stations were properly supplied (hot/cold running water, liquid soap, paper towels).
- Quat sanitizer solution available at 200 ppm. Wiping cloths stored in sanitizer solution in between uses. Facility uses ready-to-use sanitizer solution.
- High-temperature dishwasher reached 78C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required.
- Both prep coolers, upright glass-door cooler, and beverage display cooler measured at 4C or colder.
- Upright freezer measured -18C or colder.
- Accurate thermometers available and temperature logs well-maintained.
- No hot-holding.
- Good food storage practices noted. All food items stored off the floor, properly covered, and labelled.
- Dry storage area satisfactory.
- General sanitation is excellent. Equipment and utensils maintained in sanitary conditions.
- No signs of pest activity noted.
- All staff/food handlers are required to have completed FoodSafe level 1 (or equivalent)
Notes:
- Floor plan drawings for the addition of a grease interceptor and an additional hand sink have been received and approved. Work has not yet begun.
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