Routine health inspection. Food store sells prepackaged food and whole fruit and vegetables. In addition, some vegetables (e.g. squash) are cut and wrapped on site.
Walk in cooler at 2 degrees C.
Open display cooler (cut squash, sprouts) at 3 degrees C.
Upright glass door cooler (eggs, dairy) at 3 degrees C.
Thermometers available for cooler.
All freezers (two white chest, three glass top chest, and one upright) at -18 degrees C or less.
Dedicated hand sinks located in the vegetable cutting area and also in the washroom were supplied with hot and cold running water, liquid soap, and paper towels.
Two compartment sink available and supplied with hot and cold running water and two sink plugs.
Discussed cleaning and sanitizing procedures for equipment and utensils (e.g. cutting board, knives). Note: Fruit/vegetable cutting does not occur every day. Bleach water sanitizer was prepared during inspection and tested at 100 to 200 ppm chlorine.
Dry food storage satisfactory. One can was observed with a large dent and was removed from the retail area by staff.
No signs of recent pest activity. What appeared to potentially be a few small droppings were observed among debris on the floor in hard-to-reach areas (no food/utensil storage). Ensure these areas are cleaned and sanitized. |