All hand wash stations fully equipped with soap, paper towel, hot and cold running water. Observed good hand washing practices at time of inspection.
All coolers 4C or less (under counter, inserts, walk in, bar...etc)
Freezers all less than -18C (walk in x2, undercounter...etc)
All hot holding higher than 60⁰C (rice, meatballs, butter sauce...etc)
Probe thermometer available on site to check internal temperature of foods. Sanitizer on cookline designated for sanitizing probe thermometer after each use. Ensure probe has thoroughly air dried before next use.
Tongs on cookline stored in ice water.
General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Back door was closed at time of inspection.
Meat slicer appeared clean at time of inspection.
Tossing/mixing bowls on cookline are put through the dishwasher every 2 hours.
Colour coded cutting boards used for food preparation.
Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.
Quat sanitizer at source, in kitchen spray bottles and in container with cloths submerged in the kitchen 200ppm.
Low temperature dish washer and glass washer had 50ppm chlorine.
All stored foods appeared protected (ie. stored off the ground, covered..etc) |