- Coolers (walk in, upright, reach in, drawer, milk, etc.) are at 40F or colder.
- Freezers - ok.
- Hot holding - >140F (hamburgers, chicken nuggets, sausages, eggs). Time limit on hot holding as well.
- Cooking - hamburger is cooked as per food safety plan. Temperatures of hamburgers cooked on different areas of the grill are taken. Temperatures taken in different locations of burger..
- Computerized temperature recording using a probe thermometer. Temperature checks are taken by food safety trained staff.
- Staff reviewed procedures to check accuracy of thermometer - Verify this follows corporate procedures. Thermometer appears accurate today.
- Food Safety plan and Sanitation plan - as per corporate office and available on site.
- Reviewed storage requirements for sauces. Storage is as per food safety plan (ie <=24 hours for sauces once opened).
- Produce (lettuce, tomatoes), are washed on site. Use clean and sanitized sink/bowl and follow food safety plan (not reviewed today).
- Person In Charge on site at all times (supervisor and /or first assistant) has a valid Food Safe Level 1 certificate - good.
- Hand washing - hot/cold water, liquid soap, and paper towels in dispensers available at all hand sinks (main kitchen, behind cashier, beverage/drive through area, and staff washroom hand sinks).
- Disposable blue non latex gloves worn by those handling raw food (raw meat and chicken) and are discarded after use. Wash hands at hand sink before changing duties, when hands are contaminated, etc. as discussed. Clear disposable gloves worn by food handlers preparing ready to eat food.
- Wiping cloths are stored in a sanitizing solution (about 200ppm chlorine measured using test strip) - good. Solution changed frequently.
- Quats sanitizer - used in the triple sink when manually washing and sanitizing some equipment, food containers, etc. Quats concentration is dispensed at 400ppm (200-400ppm acceptable for food contact surfaces and utensils as per label).
- Reviewed cleaning and sanitizing of soft serve machine. Do this as per machine specifications.
- Dishwasher - wash water slightly below temperature required which is 120F (about 49C) as per machine label. Water seems to heat up after several runs (machine was run 4x)..
***Re-check wash water temperature and use machine when wash water temperature is at least 120F (49C) on your wash water temperature gauge (as per machine specifications). ***Keep dishwasher water temperature records.
- Dishwasher final sanitizing rinse - 100ppm chlorine detected using a test strip - good (50-100ppm required).
- Cleaning and surfaces - see above.
- Pest control - licensed contract in place. Monitoring traps by back door - empty.
- Staff washrooms - ok.
Notify Fraser Health prior to any changes in your operation or renovations. Approval may be required.
Inspection carried out with restaurant First Assistant and Supervisor. Signature not required. Report to be emailed. |