- All hand washing sinks were easily accessible and properly supplied with hot and cold running water, liquid soap, and paper towels.
- High-temperature dishwasher reached 73.5C a the dish surface during final rinse cycle - good (a minimum rinse temperature of 71C at the dish surface is required).
- Quat-based sanitizer solution available at 200 ppm in all sanitizer pails and from dispenser. Test strips available for monitoring concentration. Sanitizer pails are changed every 2 hours.
- Three-compartment sink maintained in sanitary conditions. No sink drain plugs onsite - manager stated nothing onsite is washed manually. *Please obtain sink drain plugs for each of the three sink compartments as back-up, in the event that the dishwasher stops working/needs repair and manual warewashing is required.
- All coolers (pizza prep cooler, upright cooler, walk-in cooler) measured at 4C or colder.
- Walk-in freezer and undercounter freezer measured at -18C or colder.
- Pizza hot-holding cabinet at above 60C.
- All coolers, freezers, hot-holding cabinet equipped with accurate thermometers. Temperature available for review and well-maintained.
- Food storage practices satisfactory. All food stored off the floor, properly covered, labelled, and dated.
- All food-related equipment maintained in sanitary conditions (dough mixer, dough sheeter, knives stored in knife rack, ventilation hoods, vegetable slicer, etc.).
- Dry storage areas were organized and maintained in sanitary conditions.
- General sanitation was excellent at time of inspection.
- Pest control in place (monthly PCO visits). No signs of pest activity noted at time of inspection. Pest reports available for review.
- Operating permit posted.
- Manager onsite at time of inspection had valid FoodSafe certification (exp. July 2023). |