- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer solution available at dispensers and in sanitizing pails at 200 ppm. Test strips available.
- High-temperature dishwasher reached above 71C at the dish surface during rinse cycle - good. Minimum of 180F / 82C required when checking the dishwasher's rinse cycle temperature gauge.
**As discussed, ensure staff leave enough of a gap/time between dishwashing racks, as the rinse temperature does not consistently reach 82C if this is not done. Ensure to monitor the rinse temperature gauge during dishwashing.
- Both walk-in coolers measured at 4C or colder.
- Walk-in freezer measured at -18C.
- Upright coolers measured at 4C or colder.
- No hot-holding at time of inspection.
- Refrigeration units were equipped with accurate thermometers. Temperature logs well-maintained and up to date.
- Good food storage practices noted. All food stored off the floor, properly covered, labelled, and with good separation between raw and ready-to-eat food items.
- Dry storage areas were organized and maintained in sanitary conditions
- Ice machine was maintained in sanitary conditions. Ice scoop stored properly in designated container.
- Ventilation canopy was noted to be clean and free of grease and dust accumulation.
- General sanitation excellent.
- No signs of pest activity noted at time of inspection. Pest control is in place.
Serveries (2):
- Domestic coolers measured at 4C or colder, equipped with thermometers. Freezer temperatures were satisfactory.
- Hot-holding units (steam tables) were not in use at time of inspection.
- Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels.
- General sanitation excellent.
- Temperature logs well-maintained |