This inspection done by and EHO student.
Routine
- Walk-in cooler: 2 deg.C
- Walk-in freezer: -21 deg.C
- Nuggets/tenders freezer: -18 deg.C
- Fries freezer: -19 deg.C
- Patties freezer: -19 deg.C
- Prep cooler (juice, creamers): 3 deg.C
- Prep cooler (desserts, milk): 4 deg.C
- Prep cooler (bottled water): 4 deg.C
- Handsinks supplied with hot + cold water, liquid soap and paper towels.
- QUATS sanitizer in buckets, spray bottles and from sink dispenser all measured 200ppm.
- 3 compartment sink was set up at the time of inspection for manual warewashing. Sanitizer solution made, 200ppm QUATS.
- Manual warewashing process adequately explained by operator.
- Time tracking of condiments in place. Tossed and switched out every 4 hours.
- Hot held gravy probed at 73.8 deg.C
- Chemicals and cleaning supplies stored in a sanitary manner
- Cleaned and sanitized utensils and cooking ware stored in good condition
- Staff observed practicing good hand hygiene and glove use.
- Burger broiler and ice cream machine cleaned and sanitized every day.
- All staff on site FOODSAFE or equivalent certified.
- Temperature logs maintained, checked every 4 hours.
- Corporate food safety plan and sanitation plan available on line - no concerns.
- Vent hood above broiler appeared dark, next service noted to be Oct. 23, 2021.
- Health permit posted.
- No signs of pests during inspection.
COVID-19 control measures
- COVID-19 safety plan on site.
- Screening in place for staff
- Sick policy implemented
- COVID signage posted
- Plexiglass available at POS.
- Floor markings in place for distancing
- Peroxide Multi Surface Cleaner + Disinfectant (DIN 02412314) in use for high touch surfaces.
- Ensure manufacturer's instructions and 5 minute contact time are followed.
- Staff all wear masks and noted reminding patrons to don masks.
- Hand sanitizer available for customers.
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