Routine inspection conducted
Temperatures:
Undercounter cooler (QBD, nearest washroom): 3.0°C
2 sliding door display cooler (CTR, prepackaged drinks): -1.7°C
Sandwich prep table: 1.4°C
lid opened during lunch service; products remain for less than 1 hour
Hot holding unit (sandwich prep, nearest washroom): 63.0°C
Soup well: 65 - 71°C
Cream dispenser (front-side): 1.0°C
Hot holding unit (sandwich prep; nearest drive-thru): 67-74°C
Cream dispenser (drive-thru): 4.2°C
Undercounter cooler (drive-thru): 3.2°C
Undercounter cooler (egg): 3.0°C
Back-end hot holding unit: 63 - 75°C
Walk-in freezer: -17.6°C
ice formation observed on plastic curtain and freezer door
manager stated entire door has been replaced, but needs replacement again
Walk-in cooler: 0.4°C
Sanitation:
Handwash station equipped with hot/cold running water, liquid soap, paper towels, and garbage receptacle.
QUATs measured 200ppm; some pails needed replacing at time of inspection
High temperature dishwasher measured 79.5°C
3 compartment sink available
Currently used as cleaning sink for racks and produce preparation; please remember to not use simultaneously as produce sink and washing sink.
Storage:
All food items were stored at least 6" off the floor.
All products were either in original packaging or covered inside coolers.
Storage area was well-organized.
Chemicals and cleaners were stored separate from food preparation areas.
General:
Staff with valid foodSAFE level 1 certificates; expiry June 27, 2024, Sept 7, 2024
Internal foodsafe course available
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