Routine health inspection.
- Coolers at 4 degrees C or less.
- Freezers satisfactory.
- Hot holding at 60 degrees C or more.
- Food is properly organized.
- Thermometers available for coolers.
- Hand sinks (with one exception) are accessible and supplied with hot and cold running water, liquid soap, and paper towels.
- Quats sanitizer available in labeled spray bottles at 200 to 400 ppm.
- High temperature dishwasher measured 78 degrees C at the utensil surface (required: minimum 71 degrees C at the utensil surface).
- No visible signs of pest activity observed during inspection.
A designated hand sink has been installed in the front area since the last inspection. This is in addition to the existing two-compartment dishwashing sinks. Hand sink is located where garbage bins were previously located. No concerns with location. Operator to submit new restaurant floor plan layout with hand sink included. It was stated that paper towel and liquid soap dispensers are to be installed at all hand sinks.
New flooring (tile) in place in kitchen. Operator planning to provide new flooring for front service area (renovation has not yet started). Floor finish is to be smooth, durable, non-slip, impervious to moisture, and suitable for the intended purpose. Ensure all floor-to-wall junctions are properly sealed. Provide floor material specifications to the Environmental Health Officer (EHO) for approval before installing floor. Ensure premises is closed during renovations, and ensure all food and food equipment / utensils are protected from contamination. Ensure all construction debris and materials are removed, and all surfaces are re-sanitized prior to re-opening.
Reminder to submit to the EHO plans and/or specifications for review prior to making changes to equipment / finishes. |