Handsinks were supplied with liquid soap, hot and cold running water, and paper towels in the kitchen, front service area, and washrooms.
Previous dishwasher was recently replaced with a commercial low temperature chlorine dishwasher according to the General Manager.
Note: It was reviewed that the plans and specification sheet should be provided to the district Environmental Health Officer of Fraser Health for health approval prior to making any changes to the equipment or floor plan in the future.
Dishwasher final rinse chlorine sanitizer residual was at 100 ppm (minimal required: 50 ppm) at the plate level.
Dishwasher log was being maintained.
200 ppm QUATS sanitizer was available.
Walk-in-cooler and other refrigeration units were maintained at or below 4 degrees C.
Walk-in-freezer and other freezer temperatures were satisfactory.
Refrigeration units were equipped with thermometers.
Hot-held food was at or above 60 degrees C.
Cooling is done using the ice water bath method according to the General Manager.
Cooled food products were stored inside shallow containers inside the walk-in-cooler.
A batch of cooled liquid eggs recently cooled and stored in the walk-in-cooler was checked. It had an internal temperature at or below 4 degrees C.
Reminder: Potentially hazardous food being cooled is to be cooled rapidly from 60 degrees C to 20 degrees C or less within 2 hours and 20 to 4 degrees C or less within 4 hours.
Time-tracking via time stamps is done on-site for quality control purposes only as per the General Manager. Temperature controls for potentially hazardous food are maintained for food safety reasons.
Ice machine and storage bin were maintained in a clean condition. Cleaning log was in place.
Ventilation hood and food storage areas were maintained in a clean condition.
No signs of recent pest activity were present at the time of inspection.
Pest control program was in place via Orkin.
General Manager had valid FOODSAFE Level 1 training. Multiple Managers, Assistant Managers, and staff hold FOODSAFE Level 1 training at this restaurant as per the General Manager and FOODSAFE Level 1 certificates present in a binder on-site.
If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health. |