- Premises maintained in sanitary condition with the exception of areas noted in violation (code 306) above.
- All handsinks in food preparation and service area were all supplied with liquid soap and paper towel
- High temperature dishwasher was operational and met required temperature in rinse cycle to sanitize dishes. Final rinse at dish surface ws 73.6C at dish surface.
Dishwasher temperature is being monitored daily; however, only wash temperature was recorded on log sheet and not rinse temperature. Ensure dishwasher rinse (sanitizing) temperature is monitored/recorded. Ensure staff responsible for monitoring dishwasher temperature have been trained to check wash and rinse temperature and the corrective action to be taken if required temperature is not achieved.
- In use wiping cloths kept in chlorine sanitizer solution. Concentration of solution was 200ppm.
- Coolers were operating at required temperatures (4C or below) and freezers were maintaining products in a frozen state.
- Temperatures checked:
- Front service area: display cooler (#17) 3C, countertop display cooler (#18) 4C, single door undercounter cooler (#19) 2C, 3 door undercounter cooler (#20) 4C,
- Back preparation area: 2 door reach in freezer (#1) -15C, walk-in freezer (#2) -16C, walk-in cooler (#3) 2C, 2 door worktop coolers (#4, #5) 4C
2 door work top freezer (#6) -19C, 3 door work top cooler (#7) 3C, single door cooler (#8) 2C, 2 door cooler (#9) 3C, 2 door freezer (#10) -10C, 2 door undercounter cooler (#11) 3C,
2 door worktop cooler (#12) 4C, undercounter freezer (#13) -16C, single door prep cooler (#14) 2C, 2 door worktop coolers (#15, #16) 2C
- Storage room: 3 door cooler (#21) 2C, 2 door cooler (#22) 4C, 2 door freezer -18C
- Temperatures of coolers and freezers are checked twice daily.
- Foods were stored in a manner to prevent contamination - food products are covered/wrapped and raw meat and raw eggs stored below or separately from ready to eat items.
- Dry storage area was organized with all food items stored off of the floor.
- Ice machines (front, back) appear clean and maintained.
- In use utensils were stored in ice water
- Pest control contract is in place with service every 2 weeks. Additional pest (rodent) proofing measures have been taken since previous inspection including the installation of metal baseboard/barriers along decorative wall.
- Staff/public washrooms maintained and supplied with with liquid soap and air dryers for handwashing.
- Foodsafe requirement met at the time of the inspection. Manager and Chef present and have completed Foodsafe level 1. |