Routine inspection conducted:
- Glass display cooler at 4 to 5 degrees C. Note: Monitor to ensure foods are maintained at 4 degrees C or less.
- Under counter cooler at 4 degrees C
- Reach in cooler at 4 degrees C
- Reach in freezer at -16 degrees C
- Hot holding internal temperatures at 60 degrees C or more
- A probe thermometer is available on site for internal temperature checks
- Food is covered and properly organized. Raw shell eggs are not stored above ready-to-eat foods.
- Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
- Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottle and in labeled container at 200 ppm. Wiping cloth stored in sanitizer.
- Bleach water sanitizer available at 200 ppm chlorine in a labeled spray bottle.
- Chemical storage separate from food storage. Designated area available for staff personal belongings away from food and utensils.
- High temperature dishwasher measured 78 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface)
- Food contact equipment and utensils are stored away in sanitary condition. Ice scoop stored safely in a clean container.
- Staff stated that in-use utensils are switched out throughout the day. Reminder to ensure that in use utensils are switched out, or are washed and sanitized, at least every four hours or as needed to limit the potential contamination of food.
- Staff wear clean garments and hair restraints (e.g. hair nets, ties, and caps).
- No signs of pest activity observed at time of inspection
- FOODSAFE certificates for staff/owner on site are within expiry (expiry dates in 2022 and 2023)
- Washrooms maintained in clean condition. Sinks are adequately supplied.
- Temperature records available to September 2018. Ensure temperature records are being consistently maintained.
Note: Ensure permit is posted in a location that is visible to patrons.
Contact the Environmental Health Officer if you have any questions or concerns. |