A routine inspection was completed:
- Coolers 4C or colder; freezers -21C or colder; thermometers present; and temps recorded.
- High temp dishwasher had rinse cycle temperature of 77.9C at the plate's surface, as per max/min thermometer.
- [I2] of glasswasher at front bar was 12.5ppm.
- Quats sanitizer in strap bottles had 200ppm strength.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups; and foods stored 6" off the floor.
- All surfaces are smooth, durable, level, sealed and cleanable.
- General sanitation level is satisfactory. Improvement needed in the hard to reach areas...walls and floors under and beneath equipment and tables.
- A few fruit/drain flies observed in the front bar service area. A professional pest company contracted to monitor premises on a monthly basis.
- Valid FoodSafe certified staff present, or staff possesses an equivalent recognized certificate.
- All in order
NOTES
- Submit floor plan drawings for approve, prior to starting any renovations.
- Submit updated menu, FSP and SP for renovated and/or new kitchen space and upstairs bar.
- End of day, staff shall wash all surfaces and equipment (bar areas) with hot soapy water, rinse and then sanitizer with Quats. The hot soapy water will remove sugars, grease, and food debris....Quats sanitizer doesn't do this, it only kills germs.
- All wiping cloths shall be stored in a bucket of Quats sanitizer. This sanitizer will kill germs it picks up, instead of allowing the germs to grow on the cloth.
- Purchase Iodine test strips for the glasswasher. |