Routine check.
Food worker on site states has Food Safe training. Keep copy of certificate on site. At least one person per shift to have Food Safe or equivalent training certificate.
Coolers (incl. walk in cooler) - temperature is at 4C/40F or colder.
Sugar cane is stored cold in cut bundles, washed, kept cold on ice and then juiced.
Spinach is pre-washed. Other produce is washed on site (watermelon, kale, carrots, etc.).
Bubble tea - tapioca pearls are discarded (as per food safety plan - after 2 hours when temperature is below 60C).
Hand washing sink has hot/cold water, liquid hand soap, and paper towels in dispenser.
Disposable gloves also available.
Chlorine sanitizer -wiping cloths - sanitizer replaced during inspection and now at 200ppm. Use on counters and "clean-in-place" equipment (as per manufacturer's cleaning instructions).
Clean and sanitizing blenders, etc. every 4 hours as per posted sanitation plan/ cleaning schedule.
Three sink method for washing, rinsing, and sanitizing utensils, pots, and blenders - using 200ppm to sanitize - good.
Cleaning - satisfactory.
Pest control - monitor for pests and provide copy of last pest control report to Fraser Health.
Report will be emailed to operator. |