All hand wash stations were fully equipped with soap, paper towel, hot and cold running water.
All coolers 4C or less (walk in, prep, reach in...etc)
Freezers -18C or less (downstairs walk in, ice cream, stand up...etc)
No hot holding available at time of inspection. Premises has just finished lunch rush.
Probe thermometer available on site to verify internal temperatures. Ensure probe is sanitized between uses.
No cooling observed at time of inspection. Premises uses ice wands and ice baths to cool foods. Left over food are used by next day or discarded.
Meals are planned in advance and frozen potentially hazardous foods are thawed in the cooler unit at 4C or less, rarely under cold running water (only if needed).
Good general sanitation. No obvious sign of pest activity noted at time of inspection.
Dry storage area well maintained.
Scoops for ice cream stored in dipper well with cold running water.
Meat slicer appeared clean at time of inspection.
Premises uses color coded cutting boards.
Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.
Quat sanitizer at source and in spray bottles 200ppm. Remind staff to keep reusable wiping cloths stored in a container of sanitizer to prevent microbial growth.
Low temperature dish washer had 50ppm chlorine.
Test strips available.
All foods appeared protected (ie. covered, stored off the ground, light covers/sleeves in place)
Self closing hinge on men's staff washroom/change room door. |