Inspection of Big Splash Grill (main kitchen and pizza areas). Waterpark currently closed.
Coolers (walk in, pizza prep cooler, upright cooler) are at 4C/ 40F or colder. Freezer <-18C/ 0F.
Hot holding - reviewed requirements for pre-heating steam table (gravy) and reviewed food safety plan corrective actions.
Records - Provide thermometers in all coolers and use thin metal stemmed probe thermometer for verify food temperatures. Second upright cooler in pizza prep area requires thermometer.
Menu - reviewed. Hamburgers /chicken are fully cooked as required; hot held foods are discarded at end of shift if not used (no cooling and reheating); sauces made in house daily are refrigerated / no raw eggs; produce is pre-washed and pre-sliced; meats pre-sliced.
Food Safe training - Keep copies of certificates on site and check expiry dates. Kitchen managers have recent (<5 yrs) Food Safe certifcates (or equivalent training). At least one person per shift to have FoodSafe training.
Food Safety plan - is available on site. Reviewed. Update plan to show the required temperature limits and corrective actions. Poster with temperatures is posted. Keep daily temperature records (fridge temps, gravy, pizza hot holding, etc).
Hand washing - hand washing sink in main kitchen has hot/cold water, liquid soap and paper towels. Disposable nitrile gloves also available (mandatory if cut on hands).
***Hand sink in pizza area requires hot water (minimum 38C) and sink is being replaced with a stainless steel sink. Secure sink. Provide paper towels in a dispenser.
Sanitizer - Quats sanitizer is being dispensed at 200ppm - good. **Label quats sanitizer spray bottles to accurately show contents.
Dishwasher - has a final hot water sanitizing rinse of 82C+ at final rinse temperature gauge and >71C inside of the machine - good.
Sanitation plan - add information on daily checks required for dishwasher (temperature check) and for sanitizer (test strips). Provide test strips for quats sanitizer. Post posters.
Cleaning schedule - review and add daily, weekly cleaning to schedule as needed.
Cleaning - Clean walk in cooler shelves; clean and sanitize potato chipper before next use/after each use. Clean the ceiling of the walk in freezer (remove chipped paint). Clean kitchen floor including floor under sinks. Pop machines are cleaned and serviced.
Pest control - contract with licensed pest control in place that includes pest monitoring. Keep door closed. Seal any holes where pests may enter. Food in pest proof bins.
Staff washroom - has hot/cold water, liquid soap, and paper towels - see manufacturer's directions.
Note:
- Any changes to the kitchen/equipment layout may require floor plan approval. **Submit updated floor plan showing pizza room, including hand sink, by Sept 2023.
- Surface of walls in pizza prep kitchen (behind prep cooler and hand sink) are to be smooth, impervious to moisture, and easy to clean. Re-surface by June 2024.
Copy of this report to be emailed to operator.
Items highlighted above are to be corrected prior to June 26, 2023 unless otherwise indicated. |