- Kitchen and equipment maintained and in good sanitary condition including in hard to reach areas
- Handsinks were supplied with hot and cold water, liquid soap and paper towel
- Observed frequent handwashing by food handling staff
- Cold holding equipment (walk-in coolers, freezer, hot holding unit were operating at required temperatures
- Temperatures checked:
- Walk-in cooler (dairy, produce) 1C
- Walk-in cooler (meat, protein) 2C
- Walk-in freezer -21C
- Hot holding 68C
- Food was stored in a manner to prevent contamination
- Temperatures for cooking, cold holding, hot holding and dishwasher (wash, rinse) are monitored and recorded daily. Records present and up to date
- High temperature dishwasher was operational. Final rinse temperature was 74.6C at dish surface with min/max thermometer.
- Quats sanitizer (200ppm) present in spray bottles (labelled). In use wiping cloths kept in quats sanitizer solution (200ppm).
- Quats test strips present to check sanitizer concentration.
- Ice machine appears clean/maintained. Scoop stored in a sanitary manner outside of ice bin.
- Dry storage room is organized with food stored on shelving
- Floors are kept clear to allow for cleaning and monitoring for any pest activity.
- No signs of pest infestation noted at the time of the inspection. Pest control contract in place with monthly service.
- Foodsafe level 1 requirement met - Food service Supervisor present and has completed Foodsafe level 1. Certificate present.
Most foodhandling staff have completed Foodsafe level 1 and valid certificates are present. |