Other handsinks were properly supplied with liquid soap, hot and cold running water or pre-set warm running water via a faucet, and single-use paper towels.
Walk-in-cooler (for food storage) and other coolers were at 4 degrees C or less.
Walk-in-freezer and other freezer temperatures were satisfactory.
Second walk-in-cooler is used to contain only organic waste in sealed bins before it is discarded.
Refrigeration units were equipped with thermometers.
Shatter-resistant light covers were in place in the walk-in-cooler and walk-in-freezer. Fan covers appeared clean.
Food storage areas areas appeared clean and organized.
Shell eggs were stored on the lowest shelving unit away from potential ready-to-eat food.
Mechanical deli slicer is not used according to staff.
2-compartment prep. sink was operational.
3-compartment sink ware-washing sink was supplied with hot and cold running water. Sink plugs were available. Staff informed they pre-soak utensils and equipment into soapy water at the 3-compartment prior to placing it through the high temperature dishwasher.
Dishwasher final rinse temperature was at least 71 degrees C (measured at 73 degrees C) at the plate/utensil level to achieve the sanitizing standard. Dishwasher curtains appeared clean.
Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level (read from the display).
Overhead sprayer was supplied with hot and cold running water at the dishwasher. Overhead sprayer nozzle appeared clean.
It was reviewed to rinse the in-use blender jugs between each use and to wash, rinse, sanitize, and air dry the in-use blender jugs and in-use utensils at least every 4 hours between use and after final use each day.
200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the other sanitizer pails in the front service area and from the dispenser.
Ice machine was in a clean condition and the scoop was stored separately from the ice.
Ventilation hood panels were in a clean condition.
Dry goods were stored in pest proof containers with tight fitting lids.
Cleaning and sanitizing chemicals were stored on a designated shelving unit separately from food.
Food Service Director held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification Program, Canadian Food Safety Group, expiration date: March 3, 2025). Copies of FOODSAFE Level 1 or equivalent course certificates of staff were available in a binder at the facility.
No signs of rodent or cockroach activity was evident at the time of inspection.
Note: Minor fly activity was evident at the time of inspection. Continue to monitor for pest activity, continue with regular cleaning and sanitizing, and adding sticky glue fly traps or other appropriate traps as needed to eliminate the fly activity.
If you have any questions, feel free to contact the Environmental Health Officer.
Signature is not required due to COVID-19. |