- Routine inspection conducted.
- Hand washing stations were easily accessible/unobstructed and properly supplied with hot/cold running water, liquid soap, and paper towels in dispensers.
- Multi-Quat surface sanitizer available at 200 ppm throughout. Quat test strips available for monitoring.
- Sink + Surface also available and measured to be within required range of lactic acid/DDBSA. Sink + Surface test strips available for monitoring.
- Low-temperature chemical conveyor dishwasher (main dishwasher) achieved 100 ppm chlorine residual, detected at the dish surface after final rinse. Chlorine test strips available.
- Glass dishwasher in kitchen dishwashing area achieved 50 ppm chlorine residual, detected at the dish surface after final rinse.
- Glasswasher at bar measured 12.5 - 25 ppm iodine residual. Iodine test strips and kit available.
- Food preparation sinks maintained in sanitary conditions.
- All coolers measured 4C or less. Second walk-in cooler available downstairs.
- All freezers measured -18C or colder. Walk-in freezer available downstairs.
- Hot-held food items measured 60C or hotter.
- Temperature logs maintained. Accurate probe thermometers for food available. **Recommended to recording internal hot-holding and cook temperatures on your temperature logs (in addition to performing the temp checks throughout each day).
- Proper thawing and cooling procedures noted.
- In-use utensils stored in ice. Ice replaced every half hour, according to chef. *Ensure the food-contact portion of utensils are completely submerged in ice water, not just laying on top of ice.
- Dipper-well at bar in use.
- Equipment and utensils maintained in sanitary conditions.
- General sanitation satisfactory at time of inspection.
- Good food storage practices noted. All food stored off the floor, properly covered and labelled, with good separation between raw and ready-to-eat items.
- Dry storage areas satisfactory.
- Regular pest control servicing in place. Fruit fly activity has decreased. Please continue with pest-proofing/pest management efforts for both, rodents and flies.
- Kitchen staff have FoodSafe level 1 or equivalent. |