Other handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Staff were washing their hands properly between different activities at the time of inspection.
Proper thawing under cold running water was observed.
Walk-in-cooler, three prep.coolers, refrigerated drawers, and under-the-counter coolers were at or below 4 degrees C.
Walk-in-freezer, upright freezer, and ice cream freezer were at or below -18 degrees C.
Cooled food inside the walk-in-cooler was at or below 4 degrees C.
Refrigeration units were equipped with thermometers.
Dishwasher final chlorine sanitizer residual was at 50 ppm at the plate level.
2-compartment sink with overhead sprayer was operational.
200 ppm QUATS sanitizer was available in the sanitizer pail near the prep. line.
200 ppm QUATS sanitizer was available inside three spray bottles for the front service/dining area and inside a spray bottle in the bar.
Pest control program was in place with the most recent service date being September 15, 2022 (with no interior rodent activity noted).
No signs of recent pest activity were evident at the time of the inspection.
Ice machine was in a clean condition and the scoop was stored separately.
Food storage areas appeared clean and organized at the time of inspection.
Kitchen Manager with a valid FOODSAFE Level1 equivalent course (Safe Check Advanced Food Safety - Canadian Food Safety Group, expiration date: May 24, 2025) was present on shift.
Signature is not required on this report due to the COVID-19 pandemic.
If you have any questions, contact the district Environmental Health Officer. |