Handsinks in the kitchen were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Handsink in the staff washroom was supplied with liquid soap, hot and cold running water, and a functional hand air dryer.
Walk-in-cooler and other refrigeration units in use were at 4 degrees C or less.
Note: One two-drawer refrigeration unit had an out of order sign over it. Sliced onions stored inside of it had a time-stamp (time-tracking control measures). No other food stock was observed inside this cooler.
Walk-in-freezer, under-the-counter freezer, and fries freezer were at -18 degrees C or less.
Refrigeration units were equipped with thermometers.
Hot-held food was at least 60 degrees C.
Electronic time-tracking was in place for condiments held at ambient temperature up to 4 hours maximum prior to being discarded.
100 ppm chlorine sanitizer was available in the sanitizer pails containing wiping cloths.
200 ppm QUATS sanitizer was available in the spray bottles and third compartment sink unit.
3500 ppm hydrogen peroxide cleaner disinfectant (used for non-food contact surfaces only) was available in a spray bottle.
Chemical test strips were available to monitor the concentration of the sanitizers and cleaner disinfectant.
3-compartment sink was supplied with hot and cold running water and it was equipped with three sink plugs.
Ice machine and ice storage bin were in a clean condition at the time of inspection.
Dry goods were stored on clean shelving units.
No signs of recent pest activity were evident at the time of inspection.
Pest control program was in place via Eclolab on a monthly basis. Most recent pest control service was on December 14, 2023, and the report indicated no activity.
Market Supervisor on duty held valid FOODSAFE Level 1 course training (expiration date: May 14, 2024).
Permit to operate posted in a conspicuous location.
If you have any questions, contact the Environmental Health Officer.
Signature is not required due to COVID-19. |