Routine Inspection
*All hand sinks supplied with hot/cold water, liquid hand soap, and single-use paper towels.
*Food storage temperature
- All Cooler units at/below 4C
- All freezers at/below -18C
- Hot holding units for gravy, fries, and cooked meats above 60C and time stamped.
*General maintenance and sanitation
- High-temperature dishwasher reached 72C final rinse at the plate surface
- Three compartment sink available for manual dishwashing, and prep sinks are available
- All food items stored at least 15cm/6inches off the ground and free of contamination
- All food items properly labelled, facility is using digital panel to monitor 2hour and 4hour holding time allotment for room temperature holding of potentially hazardous foods (food will be discarded when the panel started to ring)
- Staff washroom clean, sanitary, and well-supplied
- QUATs sanitizer in dispenser registered at 200ppm
- No signs of pest activity observed at the time of inspection
- Operators followed proper hand washing practices
- Operators wore clean uniforms and hair nets.
*Administration
- Operating permit posted conspicuously
- Foodsafe training certified staffs on-site
*Facility in compliance and well-maintained |