Routine inspection conducted for catering facility. Kitchen not in use at time of inspection.
- All handsinks supplied with hot/cold running water, liquid soap and paper towels
- Chlorine sanitizer present in labelled spray bottles all at 200 ppm chlorine residual
- High-temp dishwasher reached 76.3C after 4 cycles (final rinse at the plate)
- General sanitation of area is very good. no evidence of clutter, grease accumulation, or significant food debris on ground
- All foods kept 6" or more off floor
Temperatures:
- Walk-in cooler at 3C
- Walk-in freezer at -18C
- Stand-up cooler at 4C
- Stand-up freezer at -18C
Note: Walk-in produce cooler at 7.3C. Cooler was empty at time of inspection. If cooler is to be used for potentially hazardous foods, ensure that it is at 4C or below.
Administrative:
- Chef on duty has FOODSAFE
- Permit clearly posted and up-to-date
- Temperature logs taken on regular basis when kitchen in use.
Equipment and sanitation:
- Cleaning has been performed on equipment mentioned in previous inspection including can openers, ice maker, and deli slicer. Reminder to wash, rinse, and sanitize deli slicer after each use.
- Bread slicer that was recently used this morning has bread crumbs within blades. Remember to clean the machine after each use
Pests:
- No signs of recent pest activity at time of inspection.
- Professional pest control company manages pest control program.
Bait stations present in exterior, mechanical Ketch-All TM traps in interior.
Hygiene:
- Hairnets used in kitchen
- Employee observed handwashing at time of inspection when cleaning kitchen / washing dishes.
Recommendations:
- Dry storage bins have some spilled flour - clean out the flour outside the bag
- All bins should be covered by an appropriate tight-fitting lid. |