-Walk-in cooler was at 4C.
-One display cooler was at 3C to 4C. The other cooler was on defrost cycle.
-Front freezer was at -16C.
-Chest freezer was at -15C.
-No hot holding at the time of inspection. Hot chicken is made to order rather than hot held.
-Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs and bleach available.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Bleach sanitizer pails both at 200ppm.
-Meat cutting surfaces disinfected every hours.
-Meat saw thoroughly cleaned and sanitized at the end of the night.
-Meat grinder cleaned and sanitized after each use.
-Ready-to-eat foods stored separately from raw foods.
-General sanitation food at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until June 19, 2024.
-Please contact the inspector if you have any questions or concerns.
-Operator signature not required at this time due to the COVID-19 Pandemic.
-Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. |