Routine inspection of Church Kitchen conducted with operator/kitchen manager on site. Kitchen serves meals for poverty relief on Mondays, Wednesdays, and Fridays.
-Walk in cooler : initially in defrost mode at 9-10 deg C air temperature, but foods probed to be at 3 deg C and by end of inspection, air temperature at fan was at 3.4 deg C
-There is another room beside the main kitchen that has 4 prep tables, a 3 compartment sink (used for prep), a handsink, and the following equipment:
4 chest freezers and an upright freezer: all at -18 deg C or less
-Ensure that all foods in freezers are labelled and from approved sources
- Room is used for additional prep space for the kitchen, dishes are not washed at the 3 compartment sink (they are brought to the dishwasher in the designated dishwashing area)
-Handsink in room has liquid soap, paper towels, hot/cold running water
- Foods in cooler and freezers are covered and protected from contamination
-Dry storage area (in locked room) was organized
-High temperature dishwasher achieved 75.5 deg C on rinse cycle at dish level
-Quat sanitizer at 200 ppm in spray bottle
-Quat sanitizer at 200 ppm at dispenser at 3 compartment sink in kitchen
-General sanitation excellent
-No signs of pests
-Foodsafe certificates kept in a binder. All staff have renewed their FoodSafe level 1 certificates.