Routine inspection.
Coolers (short term walk in cooler, drawer coolers, 2 prep coolers, large cooler, server/dessert cooler, milk dispenser, and bar coolers) are at 40F /4C or colder.
Walk in cooler (main) temperature 43F (2 foods checked at 42/43F) but later air temperature went down to below 40F - ok. Food to be kept at 40F or colder.
*** Replace the indicating thermometer in main walk in cooler as it has broken.
Temperature records are being kept electronically using a sensor thermometer for all coolers - good.
Cooking - hamburger on grill cooked to above 165F - good. Checked using probe thermometer. A monitor is used to help with cooking time tracking.
Hot holding - gravy, au jus, etc. - temperature of food is >140F - good.
Defrosting frozen food in cooler - good.
Cooling of hot food - not reviewed during inspection.
Produce is washed in a prep sink (sanitized sink and using clean colanders, bowls, and spinner).
Food is date stamped. Blanched fries - time stamped. ***Verify time limit for blanched fries with your written food safety plan.
Raw eggs - liquid pasteurized egg used for menu items where eggs may not be fully cooked. Eggs are kept refrigerated.
Operator and Manager on site have valid Food Safe certification (Food Safe Level 1) - good. Note expiry dates (one July 2023).
You can renew Food Safe Level 1 certificates by taking online Refresher course before certificates expire (see www.foodsafe.ca Refresher).
Hand washing sinks (in main kitchen, server area, and bar area) have hot/cold water, liquid soap, and paper towels in dispensers.
Bar area - ice is protected from contamination with stainless steel barriers - good.
Non-metal container - hot holding - *** Verify safe to use in hot food.
Quats sanitizer is in sanitizer bucket (labelled and changed frequently - less than every <4 hours). Wiping cloths are stored in sanitizing solution.
Quats sanitizer is automatically dispensed at 200ppm - good.
Commercial dishwasher has a final sanitizing rinse of 50+ppm chlorine. Test strips available to verify 50ppm minimum concentration.
Glassware washer has a final sanitizing rinse of about 12.5ppm iodine. Test strips available. Keep records.
Washrooms for staff - have liquid soap and paper towels in dispensers.
General cleaning - ok.
Flooring in back area storage room (with freezers) near back entrance to kitchen - floor is concrete and not easy to clean.
*** Future renovations consider re-surfacing floor so it is non-absorbent and easy to clean.
Licenced pest control - reports available. Monitoring traps used. No obvious signs of pests. Check for holes where pests may enter.
Copy of report reviewed and left with Owner/Operator on site. |