- Kitchen and equipment maintained in sanitary condition. Minor amount of grease noted under fryer which had been in use earlier. Ensure deep fryer is routinely pulled out to clean floor underneath.
- Handwashing sinks in kitchen and staff washroom were equipped with liquid soap and paper towel.
- Coolers were operating at required temperature (4C or colder) with thermometers present inside:
- Walk in cooler 2C
- Line cooler 4C
- Single door reach in (dairy) cooler 1C
- Walk-in freezer -16C
Note: small under counter freezer (designated for Legion use) not currently in use.
- Food was stored in a manner to prevent contamination (wrapped, covered; raw eggs and raw meat were stored beneath ready to eat items).
- Ice machine appeared clean and maintained with ice scoop stored outside of ice bin.
- High temperature dishwasher was operational and met required temperature to sanitize dishes. Rinse temperature measured 72.9C at dish surface with min/max thermometer.
Note: Manager reported new dishwasher has been ordered to replace current unit.
- Quats sanitizer (200ppm) present from dispenser and in spray bottles.
- No signs of pest activity noted at time of the inspection.
- Foodsafe requirement met at time of the inspection. Kitchen Manager present and has completed Foodsafe level 1 certificate (valid until Oct 2025) and Foodsafe level 2.
Monitoring and Record Keeping:
- Temperature of cold holding units checked and recorded twice daily. Records present and up to date.
- Cooking temperatures and temperature of cold/hot holding of foods for service. Records present and up to date. Ensure internal temperature of food is being recorded rather than temperature of cooking unit (ie oven temperature) as it was noted oven temperature was recorded in some instances. Probe thermometer present and Manager was knowledgeable about process for checking temperature with probe thermometer, including sanitizing the thermometer before/after use.
- Wash and rinse temperature of dishwasher are to be checked twice daily; however, it was noted that some days have been missed. Ensure dishwasher temperature is checked at frequency specified in sanitation procedures and that corrective action is taken and recorded if required temperature is not achieved.
Note: Kitchen is shared/used by Legion for food service after 4pm Fri, Sat, Sun. Designated areas present in walk-in cooler, walk-in freezer, dry storage room and designated equipment (line cooler, undercounter freezer) for use by Legion.
Reviewed observations and required corrective action (completed at time of inspection) with Kitchen Manager and a copy of the report was provided.
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