- Inspection in response to ownership change
- Layout of food premises has remained sustantially the same with some changes/additions of equipment. An updated layout plan was submitted by Operator to reflect the changes:
- addition of ice machine
- replacement of espresso machine
- addition of 3 door cooler (under espresso machine)
- addition of food warmer (kitchen)
- addition of countertop equipment (blender, waffle maker, mixer, toaster oven).
- Food safety plan + sanitation plan submitted and copies present on-site.
- Operators have completed Foodsafe level 1. Copies of certificates submitted.
- Application form submitted. Health permit fee to be paid by credit card. Permit fee is $100.00 (Aug to March).
- Handsinks were supplied with hot + cold water, liquid soap and paper towel.
- All coolers were 4 deg.C or colder with the exception of the front display cooler which was 6 deg.C * Monitor to ensure it decreases to 4 deg.C or colder prior to use If temperature does not decrease to 4 deg.C, have it repaired/serviced.
- All coolers were equipped with thermometers
- Freezers were operational. Temperatures of freezers were -18 deg.C or colder. Note: Small chest freezer not currently plugged in/in use.
- High temperature dishwasher operational. Final rinse measured 74.6 deg.C at dish surface with min/max thermometer
- Bleach present for sanitizing food contact surfaces. Sanitizer solution in spray bottle measured 200ppm Chlorine
- Pest control contract in place with monthly service. No signs of pest issues noted at time of the inspection
Food service establishment may operate/open once health permit fee is paid.
Ensure operating permit is posted once received.
|