-Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
-3-compartment sink was supplied with hot and cold running water. Three sink plugs were available.
-Manual ware-washing was not occurring at the time of inspection. Manual wash, rinse, sanitize, and air dry method was reviewed.
-200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available from the dispenser at the 3-compartment sink.
-200 ppm QUATS sanitizer was available in the labelled sanitizer spray bottle for sanitizing purposes.
-QUATS test strips were available.
-Cleaning solution in a separate labelled spray bottle was available for cleaning purposes.
-Small under-the-counter cooler and upright cooler were at 4 degrees C or less.
-Second upright cooler is used for storage of dough only and had a satisfactory temperature.
-No signs of recent rodent activity were evident at the time of inspection.
-Open dry ingredients were stored in pest proof containers with lids.
-Baked cinnamon buns were displayed behind the sneeze-gaurd in the front sale area.
-Staff member on shift held valid FOODSAFE Level 1 refresher course (expiration date: September 21, 2024).
-Permit to operate was posted.
If you have any questions, feel free to contact the Environmental Health Officer.
Signature is not required due to COVID-19. |