A routine inspection was completed:
- Coolers 4C or colder; freezers -18C or colder; and thermometers present.
- All foods stored 6" off the floor on shelves and racks; non-foods (pet foods, toiletries, etc.) are stored separately from food.
- General sanitation level is good.
- No signs pests. Contracted pest company who monitors the premises every 2nd month.
- All surfaces are in working order, sealed, durable and cleanable.
- Hand washing sink stocked with liquid soap, paper towels, and running hot and cold water.
- Cold deli case stores samosas and Jamaican patties for customers to self-serve and reheat in a microwave.
- A 3-compartment sink has been installed.
- Owner is looking into reheating chicken, hot holding and dispensing it to the public for immediate consumption. He will be getting supplies and following the program for "Chicken Louie".
- Best before dates of non-perishable foods found to be passed (beef jerky, jams, protein bars). Ensure all foods' expiration dates and best before dates are checked daily. Remove any food items from sale and the retail shelf."
- Owner and staff will be taking "SafeCheck Advanced Food Safety" course.
- All in order.
ACTION
- Ensure to submit all your paperwork for your proposed chicken counter PRIOR to doing any further renovations. |