-Walk-in cooler was at 4C.
-Walk-in freezer was at -6C (completed defrost cycle).
-Upright cooler was at 4C.
-Milk dispenser was at 4C.
-Front service area under counter cooler was at 4C.
-Upright freezers ranged from -10C to -19C.
-Hot holding was greater than 60C.
-Chicken was cooked to greater than 74C and beef was cooked to greater than 71C.
-Grilled onion cooled in a shallow tray and reheated on the grill. Cooked onions discarded every hour.
-Condiments stored at ambient temperature time tracked.
-Temperatures checked and recorded daily.
-High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum of 71C required for proper sanitizing).
-Quats sanitizer dispenser was at 200ppm.
-Quats sanitizer pails labelled and tested at 200ppm. Sanitizer changed every hour.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Slicer was found to be clean and sanitary.
-General food storage practices good at the time of inspection. Foods stored off the floor and covered.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-FOODSAFE Level 1 valid until October 13, 2023.
-Please contact the inspector if you have any questions or concerns.
-Signature not required due to the COVID-19 Pandemic.
COVID-19:
-Workplace COVID-19 safety plan completed.
-Facility is offering dine-in services. Maximum seating capacity posted at the entrance.
-No more than 6 patrons per table and 2 metres of physical distancing provided between parties, measured from the back of the chairs.
-Seating areas sanitized after each customer.
-Visitors must complete COVID-19 screening. Staff must complete COVID-19 self assessment. |