Routine Inspection
-Handwashing sink equipped with hot/cold running water, liquid soap, and single-use towels.
-Cooler at 4 C at or below.
-Freezer at -18 C or below.
-Ice bath used for cooling curries.
-All foods are cooked on-site and frozen and are held here prior to taking to the Farmer's Market. Reminder, all prepared potentially hazardous foods must be stored on-site and not be taken home
-Falafels labelled with contact info, ingredients and reheating instructions.
-Operator was able to describe how dishes are manually washed and sanitized in two compartment sink.
-Bleach on-site. Operator made a 100-200 ppm chlorine solution for surface sanitizing.
-Low temp dishwasher registered at 50 ppm for chlorine.
-Updated contract with the White Rock Elks provided.
.-No changes to menu (preparing and selling rotis, pakoras, samosas, falafels and curries (as requested) at the farmers markets). |