Second handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels.
2-compartment sink was supplied with hot and cold running water.
Dishwasher final rinse temperature was measured at 74 degrees C (71 degrees C or hotter) at the plate level.
Walk-in-cooler and both display coolers were at or below 4 degrees C.
Walk-in-freezer was at or below -18 degrees C.
Refrigeration units were equipped with thermometers.
Hot-held food and hot-holding case was at or above 60 degrees C.
Hot-holding case was equipped with a thermometer.
One non-refrigerated display case was in use for non-potentially hazardous baked food (e.g. donuts) and certain potentially hazardous food (e.g. chicken buns) that are time-tracked on-site.
Time-tracking documentation was in place for chicken buns, pork buns, and hot dog buns held at ambient temperature for a maximum of 4 hours prior to being discarded.
100 ppm chlorine sanitizer was available inside the labelled sanitizer pail.
Food storage areas appeared to be in a clean condition at the time of inspection.
Tongs are rotated and cleaned and sanitized every 2 hours as per the Operations Manager.
Pest control program via Atlas was in place on a biweekly basis. Reports were available on-site. Please continue with monitoring for signs of recent pest activity and your integrated pest control measures (pest control program, keeping the food premises clean and clutter-free, sealing any holes, keeping food covered in storage areas, etc.).
Note: It was reviewed that the metal wire/stainless steel scrubbing pad should not be used for ware-washing food contact surfaces to protect food from any potential contamination by metal fragments. Operations Manager informed staff not to use the metal wire scrubbing pad and discarded it during the inspection.
Signature on this report is not required due to the COVID-19 pandemic.
If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health. |