A routine inspection was completed:
- Coolers 4C or colder; freezers -17C or colder; hot holding unit 60C or hotter; thermometers present; timers used to ensure foods not exceed holding times; and temps recorded daily.
- High temperature dishwasher had a rinse cycle temperature of 76.9C at the plate's surface, as per max/min thermometer.
- Hand sinks stocked with liquid soap, paper towels, and running hot and cold water.
- Quats sanitizer in cloth buckets and 3-comp sink had strength of 200ppm. Timers used to ensure sanitizer is changed every 2 hours.
- Foods stored in food grade containers; covered; labelled; date coded; foods stored in groups with proteins below RTE foods; and food stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use or for sale. FIFO rules being followed.
- General sanitation level is good. Exhaust canopy and filters are clean, and next professional service & cleaning due in April 2024. Manager stated they have scheduled this to occur in 2 weeks.
- No signs of pests. Professional pest company (Rentokil) is contracted on a monthly basis to monitor the premises for pests.
- Equipment, surfaces, and utensils in good working order.
- Valid health permit and decal posted where the public can see it.
- Staff possess a valid FoodSafe certificate or equivalent certificate. Every shift manager possesses the certificate.
ACTION
- Accumulated pop on the inside of the cupboard, below the pop dispensing machine. Clean this area with hot, soapy water and sanitizer these surfaces to prevent attracting pests. Ensure this is done daily.
- Secure the canister of CO2 beside the pop syrup dispensing rack, to prevent it from possibly falling over and hurting staff. |