Routine inspection of Church Kitchen conducted with operator Matthew on site. Kitchen serves meals for poverty relief on Mondays, Wednesdays, and Fridays.
-Walk in cooler : 3.4 deg C
-Upright Cooler: 2.9 deg C
-There is another room beside the main kitchen that has 4 prep tables, a 3 compartment sink (used for prep), a handsink, and the following equipment:
4 chest freezers and an upright freezer: all at <-18 deg C
- Room has smooth non porous flooring, walls are light colored
- Room is used for additional prep space for the kitchen, dishes are not washed at the 3 compartment sink (they are brought to the dishwasher in the designated dishwashing area)
-Handsink in room has liquid soap, paper towels, hot/cold running water
No concerns with the use of this room for additional prep. Health approval granted to use this additional room that is an extension of the existing kitchen.
-Dry storage area ok
-High temperature dishwasher achieved 75.9 deg C on rinse cycle at dish level
-Quat sanitizer at 200 ppm in spray bottle
-Quat sanitizer at 200 ppm at dispenser at 3 compartment sink in kitchen
-General sanitation excellent
-No signs of pests
-Foodsafe certificates kept in a binder. For any certificates issued before July 29 2013, they will expire this year on July 29, 2018. In order to renew:
1) Go to FoodSafe.ca and take the online level 1 refresher course.