Routine inspection conducte.
- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels
* Walk in cooler at <4C
* Walk in freezer at -18C
- QUAT sanitizer available, concentration of sanitizer at 200ppm
- All foods stored at least 6" off the floor
- Good food handling practices employed during time of inspection, all foods kept covered to protect from contamination
- Facility employs PCO (pest control operator) on monthly basis (ABELL), inspection reports obtained and no captures noted over the winter months
- No new evidence of pests detected, ensure to clean, remove + sanitize the few droppings found in cupboards at bar area
- General sanitation of facility - Good
Notes:
- High temperature dishwasher requires ~ 1 hour to warm up to temperature.
- Operator informs that dishwasher (person) starts at ~2pm everyday, high temperature dishwasher (machine) is always turned on by morning staff ~11am
- Environmental Health Officer will return within day to verify temperatures. |