Both handsinks in the kitchen were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Both handsinks in the staff washrooms were supplied with liquid soap, hot and cold running water, and singe-use paper towels.
Staff were observed properly and frequently washing their hands.
Walk-in-cooler and other refrigeration units were at 4 degrees C or less.
4 hour time-tracking procedures were in place in addition to temperature control measures for beef patties.
Walk-in-freezer and other freezer temperatures were satisfactory.
Hot-held food was at least 60 degrees C.
Probe thermometer was available.
Cooking temperatures were reviewed with the Manager: minimal of 160 degrees F (71 degrees C) for beef patties and minimal 165 degrees F (74 degrees C) for chicken products.
200 ppm QUATS sanitizer was available in sanitizer pails and from the dispenser at the 3-compartment sink.
3-compartment sink was supplied with hot and cold running water and it was equipped with three built-in sink plugs.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level.
Double-compartment prep. sink was operational.
Ventilation hood panels appeared to be in a clean condition. Lights above the cook line were encased in shatterproof covers.
Ice machine was in a clean condition.
Manager on shift held valid FOODSAFE Level 1 equivalent course training (Managing Food Safety, expiration date: October 30, 2024).
No signs of recent pest activity was evident at the time of inspection.
Permit to operate was posted.
Signature is not required on this report due to COVID-19.
If you have any questions, contact the district Environmental Health Officer. |