- Premises sanitation satisfactory aside from above noted exceptions
- Hot and cold running water supplied to sinks
- Handsinks were accessible and supplied with liquid soap and paper towel.
- Staff were observed to be using gloves for food handling. Ensure gloves are removed and hands washed at any point gloves may have become contaminated.
- Coolers were operating at 4C or colder and freezers were maintaining products in a frozen state
- Hot held foods (gravy, bacon, chilli, mushrooms) were maintained above 60C
- Temperatures are checked twice daily. Records viewed and they appeared complete and up to date.
- Probe thermometer present for checking cook temperature
- High temperature dishwasher was operational and met required temperature to sanitize dishes. Temperature at dish surface: 72.9C
- In use wiping cloths kept in quats sanitizer (200ppm). Sanitizer solution is replaced every 4 hours.
- Reviewed cleaning and sanitizing requirement for in use blenders, bowls, tongs - cleaned and sanitized at least every 4 hours.
- Dipper well in use for ice cream scoops. In use tongs for grill kept in hot water >60C
- Food stored in a manner to prevent contamination. Raw meat stored beneath ready to eat items
- Dry storage area organized with food items stored on shelving
- Pest control contract in place with monthly service. Operator reports that since previous routine inspection, pest proofing was completed by pest control company to address identified entrance points and rodent activity. Pest proofing measures were noted.
- Foodsafe requirement met at time of inspection.
- Staff/public washrooms were maintained with liquid soap and paper towel |