Handsinks in the front service area and back kitchen area were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were washing their hands properly at the time of inspection.
Walk-in-cooler, beverage cooler, and under-the-counter cooler (refrigerated drawers below the grill) were at or below 4 degrees C.
Upright two-door freezer temperature was satisfactory.
A temperature log was in place.
Hot-held food (rice, miso soup, sauce, and spring rolls) was at or above 60 degrees C internal temperature.
Time-tracking procedures were in place for a small amount of prepped vegetables and one small insert of meat held near the grill during food service. These food products are discarded after two hours of being held at ambient temperature according to staff.
Raw meat was stored on the lowest shelving unit inside the walk-in-cooler.
Dry goods were stored inside sealed containers with tight fitting lids.
Utensils for handling the cooked food products on the grill were stored in a separate location than the utensils for handling raw meat products on the grill.
Ventilation hoods are cleaned on a weekly basis (weekends) according to staff.
Ventilation hoods appeared to be in a clean condition.
No signs of recent pest activity was evident at the time of inspection.
Staff informed that the pest control program is in place on a weekly basis.
3-compartment sink was supplied with hot and cold running water.
200 ppm Quaternary ammonium compounds sanitizer was measured in the third compartment sink unit and three sanitizer pails in use.
Chemical test strips to monitor the sanitizer concentration were available on-site.
Staff member on shift had both valid FOODSAFE Level 1 course training (expiration date: September 5, 2023) and valid FOODSAFE Level 1 equivalent course training certificate in the SafeCheck Advanced Food Safety Canadian Food Safety Group Online Version course (expiration date: January 30, 2027).
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, contact the Environmental Health Officer. |