Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were observed washing their hands properly.
Walk-in-cooler, refrigerated cooler drawers (below the grill-top equipment), and beverage cooler were at 4 degrees C or less.
Upright freezer was at -18 degrees C.
Hot-held food (e.g. rice and teriyaki sauce) were at least 60 degrees C internal temperature.
Time-stamps were in place for cabbage slaw and broccoli held at ambient temperature up to 4 hours maximum, after which leftovers are discarded.
Written records were maintained for cold storage temperatures, cooking temperatures, and hot-holding temperatures.
3-compartment sink was supplied with hot and cold running water. It was equipped with functional sink plugs, which were in use.
200 ppm QUATS sanitizer was available in the sanitizer pails, and third compartment sink unit.
Pest control program via Terminix was in place on a weekly basis.
No signs of pest activity were evident at the time of inspection.
Food storage areas appeared clean and organized. Raw meat was stored on a lower shelving unit separately from ready-to-eat food in the walk-in-cooler.
Ice machine was in a clean condition.
Staff on shift held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Canadian Food Safety Group Online Version course certificate, expiration date: 22-September-2028).
Permit to operate was posted.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |