Designated handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels.
Upright cooler and prep. cooler were at 4 degrees C or less (measured at 3.4 and 1.4 degrees C respectively).
Both refrigeration units were equipped with thermometers.
Both chest freezers were at -18 degrees C or less.
Pearls are held at ambient temperature up to 4 hours maximum and then discarded according to staff.
Ice machine was in a clean condition and the scoop was stored separately.
Ice bin was in a clean condition.
Dry goods were covered and stored off the floor.
Both rinse sinks were supplied with hot and cold running water.
3-compartment sink was supplied with hot and cold running water. Three sink plugs were available.
100 ppm chlorine sanitizer was available in the third compartment sink.
It was reviewed to manually wash, rinse, sanitize, and air dry in-use utensils (e.g. blender jugs, scoops, etc.) at least every 4 hours between use and after final use each day.
100 ppm chlorine sanitizer was available inside two spray bottles.
No signs of recent pest activity were evident at the time of inspection.
Staff member on shift held valid FOODSAFE level 1 equivalent course training (Probe it Food Safety course, expiration date: January 27, 2026).
Permit to operate was posted in a conspicuous location.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |